Black-eyed bean stew with baby squid

Name: Black-eyed bean stew with baby squid
Prep time: 30 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 8 portions
Ingredients: 120 g brown onions; 1 garlic clove; 40 g extra virgin olive oil; 500 g ripe tomato; 15 g tomato paste; 370 g mixed vegetables; 1 tbsp ground sweet paprika; 1 tsp salt; 1 pinch freshly ground pepper; 350 g dried black-eyed beans; 350 g water; 1 heaped tsp Vegetable stock paste; 1000 g whole baby squid

4.5 8 ratings

Prep. 30min

Total 5 h 15min

8 portions

Ingredients

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 (optional) (approx. 1/2 lemon)
20 g
fresh coriander (optional) cut into pieces