Squid & pinto bean stew with garlic toasts

Ingredients

  • 175g dried pinto beans, soaked overnight
  • 2 large onions, 1 halved, 1 finely chopped
  • 4 carrots, peeled, 1 left whole, 3 cut into rounds
  • 4 sticks of celery, 2 halved, 2 diced
  • 1 bay leaf
  • 2 tbsp olive oil, plus 2 tsp
  • 4 garlic cloves, 3 finely chopped, 1 left whole
  • + 8 more ingredients
    • 800g prepared squid and tentacles, cleaned and the body cut into thick rings, the wings halved, tentacles left whole
    • 1 tbsp tomato purée
    • 1 thyme sprig
    • 680g jar passata
    • 500g pot fresh chicken stock
    • 2 thick slices of brown bread, cut into quarters diagonally
    • ¼ tsp smoked sweet paprika
    • wilted greens, to serve (optional)

Drain the pinto beans, rinse in water and put in a large saucepan. Add the halved onion, whole carrot and halved celery sticks, then cover with water and add the bay leaf. Bring to the boil, skim off any scum, turn down the heat and simmer until totally tender, for around 1 hr. When done, drain, ...

View full recipe at SpringPad

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