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

Prep. 30 min

Total 5 h 15 min

8 portions

Ingredients

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