Stewed beans with squid, spoon recipe to comfort body and soul

It seems that the autumn weather has already settled in our lives. Along with the changes of clothes in our wardrobes and the welcome to blankets and duvets, the desire comes for spoon dishes and, above all, for dishes with vegetables. Let's open the season with a comforting bean stew with well-rounded squid, balanced, tasty and healthy.

Contrary to what you may think at first, the combination of beans and squid is very successful. Neither ingredient masks the other, they work perfectly together and are like a very well-matched marriage. You can use dried legume instead of canned if you want these beans cooked with squid to be infinitely richer ... if possible!


For 3 people
  • Squid 500 g
  • Canned cooked beans (drained weight) 350 g
  • Onion 100 g
  • Red pepper 1
  • Green pepper 1
  • Tomato concentrate 5 g
  • Dry white wine 100 ml
  • Water 250 ml
  • Extra virgin olive oil
  • Salt

How to make stewed beans with squid

Difficulty: easy
  • Total time 1 h 45 m
  • Elaboration 20 m
  • Cooking 1 h 25 m

We start with the squid. We separate the head and tentacles from the squid's body. We empty its interior, removing the nib and wash it well. We remove the fins and the skin of the squid's body, turn it over and wash again so that no dirt remains. We remove the skin from the fins and wash them.

Once the body and fins are clean, we go with the head. We remove the squid's mouth, a hard black piece that is located under the eyes and at the beginning of the tentacles. Just press the base to make it come out on its own. We separate the tentacles from the eyes, discarding the latter. We carefully remove the ink bag and set it aside. We wash well.

Once the squid is cleaned, we dry it with absorbent paper. We cut the tentacles into pieces of approximately one centimeter. We do the same with the body, first we cut it into strips and then into one-centimeter pieces. We reserve the squid for later.

Next, we wash the peppers and remove the peduncle and the white filaments inside. Peel the onion and chop it, along with the peppers, in brunoise or very fine pieces. Heat the oil in a saucepan and fry the vegetables until very soft until tender. Approximately 20 minutes.

Next, we add the squid and the tomato concentrate. We raise the power of the fire and braise for a couple of minutes. Add the wine and bring to a strong boil so that the alcohol evaporates. After another couple of minutes, add the ink bag and the water, lower the heat output to a minimum and let it cook gently, covered, for 1 hour.

Finally, after the cooking time has elapsed, season and add the beans, which we have previously washed under a stream of cold water, to remove the flavor of the liquid in which they are preserved. Stir gently, taking care not to break them, and leave to cook for a last five minutes before serving.

What to accompany the stewed beans with squid

These squid-cooked beans are one of those dishes that comfort body and soul at the same time. Perfect as a starter for a family meal, if we serve it in small quantities, or as a single dish, if we are more generous. The contrast between the bean, which melts in the mouth, and the flavor of the squid, with the power of flavor given by its ink and the vegetables, is wonderful.

Tags:  Fish Meats And Birds Vegetables And Legumes 

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