Recipe of beans or white beans with cuttlefish, to eat well from the spoon with the flavor of the sea

Desserts

A good plate of widowed legumes can be as succulent as the typical stew with meats and sausages, but whoever is looking for something more chicha in a nutritious and light way, can turn to seafood. From the simple combination of white beans and a good cuttlefish, we get an exquisite spoonful, comforting and full of flavor.

The same dish can be cooked with baked beans from the pot, although we recommend not giving up the dry, seasonal legume, which only requires a previous night soak and a longer cooking time, which we have shortened with the pressure cooker. By cooking the beans with our fish broth and its vegetables, we obtain a tastier legume and a more substantial background.

That is why it is also important to use stock and not just water, even if it is a quick broth prepared with some head and fish bones. We had a simple broth in the fridge that we made using a magnificent turbot, and you can see the difference in the final stew. There are good quality packaged fumets, if you look closely at the ingredients.

Ingredients

For 4 people
  • Dried white beans 300 g
  • Onion 1
  • Garlic clove 3
  • Leek 1
  • Big carrot 1
  • Fish broth or stock 1 l
  • Laurel 1
  • Large, clean cuttlefish 1
  • Sherry vinegar to taste
  • Dried or fresh thyme to taste
  • Granulated garlic to taste
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to make white beans with cuttlefish

Difficulty: Easy
  • Total time 50 h 20 m
  • Elaboration 20 m
  • Cooking 50 h

After soaking the beans for at least eight hours, drain them and put them in a pressure cooker or large saucepan. Add the broth and vegetables; the peeled garlic, the carrot peeled and cut into two large pieces (or whole if they are small), the leek also cut in two and the peeled onion cut in half. Add the bay leaf and a drizzle of oil. If they are not covered in liquid, add a little water.

Cover well and heat over high temperature. Lower the power when the pressure cooker marker rises to the second level, or according to the procedure of the model that we have. If they are going to be cooked in the traditional way, wait for it to come to a boil to remove any foam that may arise, lower the heat and cook covered until tender.

In a pressure cooker they can be ready after 25 minutes, leaving them for a few more minutes with the heat off while the pressure drops. In a traditional pot, the time can be extended up to two hours or more, depending on the variety of beans and their age.

Remove the vegetables with a slotted spoon and mash them together with some beans and a little broth, to form a cream. If there is a lot of liquid left in the pot, remove a little to taste and also remove the bay leaf. Return the puree and mix gently, moving the pot from the handles. Salt to taste and season with a little vinegar.

Dry the cuttlefish well with kitchen paper and remove any remnants of web or skin that it may have. Separate the tentacles, remove the beak and chop the whole cephalopod into pieces in one bite. Heat a griddle or frying pan with a little oil and sauté the cuttlefish over high heat until golden brown, a few minutes, dressing it with granulated garlic, thyme and pepper.

Add to the pot, stir gently again and cook the whole for a few minutes so that the flavors blend and serve the dish hot. Serve with a little thyme and a few drops of vinegar or oil to taste.

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