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At the end of autumn the garden of

Navarra experiences

moments of splendor. Artichokes, green beans, peas or beans are very good for the first cold; That is why they are the protagonists of this season and the basis of many of the best recipes by Donostiarra chef

Ander González

, who in addition to collaborating with the

Basque Culinary Center

owns the

Astelena

restaurant

in San Sebastián, awarded with a

Repsol Sol,

and presents the program

'A Bocados'

by the EITB, audience leader in the Basque Country.

Among his latest projects, a careful selection of recipes that feature frozen vegetables, with the aim of saving time in the kitchen and making things easier for lazy people. Specifically, with those of the

Verleal

brand

, which come directly from the garden of

Navarra

. "Quality, flavor and practicality are key in the kitchen. Eating vegetables is not at odds with spending a lot of time cooking and betting on frozen ones, which retain all their

nutrients

, it is an infallible trick to eat healthy and rich," he says. the chef.

To prove it, this recipe for

beans with clams

, a key dish in

Basque gastronomy

that cooks in the easiest way and in just a few minutes.

Eating with the Sol Repsol category has never been so easy.

Here, the step by step.

Pochas with clams, a recipe by chef Ander González

Pochas with clams, ingredients

Minced garlic, olive oil, salt, sweet paprika, 2 potatoes, salt, clams, txakolí, half a bag of frozen sofrito, a bag of beans and chives.

Pochas with clams, step by step

In a saucepan we put a little oil to heat with half a bag of

sautéed

until poached, along with a tablespoon of

sweet paprika

. Next, we put the potato in pieces, the beans and sauté. Add a pinch of salt, cover the entire contents of the casserole with water and let it boil until the

potatoes

are cooked. At that moment we remove the potatoes and together with a little cooking broth, we

mash them

until it has a pureed texture. Then, in a frying pan with oil, sauté a tablespoon of minced garlic, add the clams and a drizzle of

txakolí

. When

clams

are open, add our sauce with beans and cover everything with the mashed potato until it boils.

We finished with a touch of chives.

According to the criteria of The Trust Project

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Keywords: ander gonzález, cold, recipes, clams, recipe, pochas, moments, splendor, garden, trick, green beans, beans, donostiarra chefander gonzález, navarra, program'a bocados'by