Black-eyed bean stew with baby squid

Name: Black-eyed bean stew with baby squid
Prep time: 30 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 8 portions
Ingredients: 120 g brown onions; 1 garlic clove; 40 g extra virgin olive oil; 500 g ripe tomato; 15 g tomato paste; 370 g mixed vegetables; 1 tbsp ground sweet paprika; 1 tsp salt; 1 pinch freshly ground pepper; 350 g dried black-eyed beans; 350 g water; 1 heaped tsp Vegetable stock paste; 1000 g whole baby squid

4.5 (8 ratings)

Difficulty medium

Preparation time 30 min

Total time 5h 15 min

Serving size 8 portions

Ingredients

120 g brown onions, cut into halves
1 garlic clove
40 g extra virgin olive oil, plus extra to drizzle
500 g ripe tomato, cut into pieces
or 500 g canned tomatoes
15 g tomato paste
370 g mixed vegetables (e.g. carrots, leek, celery stalks), cut into slices (1 cm)
1 tbsp ground sweet paprika
1 tsp salt, plus extra for the squid
1 pinch freshly ground pepper, plus extra for the squid
350 g dried black-eyed beans, soaked for at least 4 hours (see Tips)
or 350 g dried green lentils, rinsed and drained
350 g water
1 heaped tsp Vegetable stock paste (refer to the recipe in The Basic Cookbook)
1000 g whole baby squid, cleaned, fresh or thawed
or 1000 g raw squid rings, fresh or thawed
20 g freshly squeezed lemon juice (approx. 1/2 lemon) (optional)
fresh coriander, cut into pieces (optional)

Nutrition: per 1 portion
Calories: 1339 kJ / 320 kcal
Protein: 32 g
Carbohydrates: 22 g
Fat: 9 g
Fibre: 11.5 g