Black-eyed bean stew with baby squid

Black-eyed bean stew with baby squid

4.5 8 avaliações
Preparação 30min
Total 5h 15min
8 portions

Ingredientes

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

Nutrição por 1 portion

Energia 320 kcal / 1339 kJ
Proteína 32 g
Gordura 9 g
Hidratos de carbono 22 g
Fibra 11.5 g

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