Squid & pinto bean stew with garlic toasts

Squid & pinto bean stew with garlic toasts

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(4 ratings)

Prep: 15 mins Cook: 1 hr, 40 mins plus soaking overnight

More effort

Serves 4
Slow cook squid with paprika, tomato and pinto beans for a robust one-pot meal filled with tender shellfish. Serve with garlic bread on the side

Nutrition and extra info

Nutrition: per serving

  • kcal525
  • fat12g
  • saturates2g
  • carbs54g
  • sugars20g
  • fibre7g
  • protein49g
  • salt1.2g
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Ingredients

  • 175g dried pinto bean, soaked overnight
  • 2 large onion, 1 halved, 1 finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 carrot, peeled, 1 left whole, 3 cut into rounds
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 sticks of celery, 2 halved, 2 diced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 bay leaf
  • 2 tbsp olive oil, plus 2 tsp
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic clove, 3 finely chopped, 1 left whole
  • 800g prepared squid and tentacles, cleaned and the body cut into thick rings, the wings halved, tentacles left whole
    Squid

    Squid

    s-kwid

    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • 1 tbsp tomato purée
  • 1 thyme sprig
  • 680g jar passata
  • 500g pot fresh chicken stock
  • 2 thick slices of brown bread, cut into quarters diagonally
  • ¼ tsp smoked sweet paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • wilted greens, to serve (optional)

Method

  1. Drain the pinto beans, rinse in water and put in a large saucepan. Add the halved onion, whole carrot and halved celery sticks, then cover with water and add the bay leaf. Bring to the boil, skim off any scum, turn down the heat and simmer until totally tender, for around 1 hr. When done, drain, discarding the bay leaf and cooked veg. Put the beans to one side until ready to use.

  2. Meanwhile, heat a flameproof casserole dish with 2 tbsp oil. Toss in the remaining onion, carrot, celery and the chopped garlic. Fry gently for 15 mins until the vegetables are tender. Stir through the squid, tomato purée and thyme sprig. Cook for a min or two, then pour over the passata and chicken stock. Bring to the boil, turn down the heat, pop on the lid and simmer for 45 mins, stirring occasionally. Take off the lid and cook down for 30 mins.

  3. Heat oven to 220C/200C fan/gas 7. Stir in the beans. Cook until the squid is totally tender and the sauce has thickened. Put the bread on a baking sheet. Mix the remaining oil with paprika and seasoning, then drizzle over the bread and put it in the oven, cooking for a few mins each side until golden and crisp. Rub the oil side with the whole garlic clove. Scatter parsley over the stew and serve with the garlic toasts and some wilted greens, if you like.

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Comments, questions and tips

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reevey
22nd May, 2014
5.05
Good flavoured squid stew. Nothing exciting but it won't disappoint.
silnarnin
8th Mar, 2014
This reminds me of Portuguese 'feijoada de chocos'. I usually do it like this for 4 people: sautee 1 chopped onion with garlic, a can of chopped tomatoes and some chilli (can add a chopped carrot too). Then add bay leaf, 1 can of pinto beans already cooked and 1kg packet of frozen squid or cuttle fish defrosted. Mix on the hob and add some water if required. Let it simmer for 30min or so until squid is tender. Add salt and pepper as required. Sprinkle with fresh coriander and served with white rice.
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