Black-eyed bean stew with baby squid

Black-eyed bean stew with baby squid

4.5 (8 ratings)


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

per 1 portion
1339 kJ / 320 kcal
32 g
22 g
9 g
11.5 g

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