METHOD:

Soak the beans for 6/8 hours; rinse them and cook them in 1.5l of water with salt and a bay leaf for about 35/40 minutes, then drain them and set aside a little of the cooking liquid. In the meantime, fry the garlic in 4 tablespoons of oil, add the seafood and cover, as soon as they open, add the prawns and cook for 2 minutes and season with a little chopped parsley. Shell the seafood in a bowl, filter the cooking liquid, and add it to the beans to obtain a cream. Finally, serve the cream in bowls, placing the seafood on top, a drizzle of raw extra virgin olive oil, a little pepper, some parsley and some croutons.