Black-eyed bean stew with whole squid

Name: Black-eyed bean stew with whole 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 (concentrated); 370 g mixed vegetables; 1 tbsp ground sweet paprika; 1 tsp salt; 1 pinch freshly ground pepper; 350 g black-eyed beans, dried; 350 g water; 1 heaped tsp vegetable stock paste, homemade; 1000 g whole baby squid

4.0 (1 rating)

Difficulty medium

Preparation time 30 min

Total time 5h 15 min

Serving size 8 portions

Ingredients

120 g onions, cut in halves
1 garlic clove
40 g extra virgin olive oil, plus extra to drizzle
500 g ripe tomatoes, cut in pieces,
or 500 g canned tomatoes
15 g tomato purée (concentrated)
370 g mixed vegetables (e.g. carrots, leek, celery stalks), cut in 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 black-eyed beans, dried, soaked for at least 4 hours (see tip),
or 350 g dried green lentils, rinsed and drained
350 g water
1 heaped tsp vegetable stock paste, homemade,
or 1 vegetable stock cube (for 0.5 l)
1000 g whole baby squid, cleaned, fresh or defrosted
or 1000 g raw squid rings, fresh or defrosted
20 g lemon juice, freshly squeezed (optional)
fresh coriander, chopped (optional)

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