Rinse the clams and leave them in salted water while preparing the other ingredients.

Cook the beans, which have been soaked overnight, in enough salted water for 20 minutes in a pressure cooker, starting from when it reaches pressure. Optionally, you can use about 1.8 lbs of cooked beans, rinsed and drained.

Chop the onion, garlic, bell pepper, and leek, and sauté them in a pan with some olive oil and coarse salt to taste.

When the vegetables are tender, add the chopped tomatoes and a few sprigs of fresh cilantro, chopped with a knife, and cook for a few more minutes, stirring occasionally.

In a separate pan, add the clams with the wine and heat until they open.

Blend the sautéed vegetables, adding the wine from cooking the clams, the packet of saffron, and a teaspoon of sweet paprika.

Heat the blended mixture, adding one or two cups of water, depending on how thick you want the dish, and the drained beans. Cook for a few more minutes, stirring occasionally.

In the last minute, turn off the heat, add the clams, mix them in, and let them cook using the residual heat. Enjoy your meal!