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 onions; 1 garlic clove; 40 g extra virgin olive oil; 500 g ripe tomatoes; 15 g tomato purée; 100 g mixed vegetables; 1 Tbsp sweet paprika; 1 tsp salt; 1 pinch ground black pepper; 350 g black-eyed beans, dried; 350 g water; 1 heaped tsp vegetable stock paste, homemade; 270 g mixed vegetables; 1000 g whole baby squid; salt; ground black pepper; extra virgin olive oil

4.0 1 rating

Prep. 30 min

Total 5 h 15 min

8 portions

Ingredients

onions quartered
120 g
garlic clove
1
extra virgin olive oil
40 g
ripe tomatoes cut in pieces
500 g
500 g tinned chopped tomatoes
tomato purée
15 g
mixed vegetables (e.g. carrots, leeks, celery), sliced (1 cm)
100 g
sweet paprika
1 Tbsp
salt
1 tsp
ground black pepper
1 pinch
black-eyed beans, dried soaked for at least 4 hours
350 g
350 g dried green lentils, rinsed and drained
water
350 g
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cube (for 0.5 l)
mixed vegetables (e.g. carrots, leek, celery), sliced (1 cm)
270 g
whole baby squid cleaned, fresh or defrosted
1000 g
1000 g raw squid rings, fresh or defrosted
salt plus extra for squid
ground black pepper plus extra for squid
extra virgin olive oil plus extra to drizzle
freshly squeezed lemon juice (optional)
20 g
fresh coriander (optional) chopped