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 onions; 1 garlic clove; 40 g extra virgin olive oil; 500 g ripe tomatoes; 15 g tomato purée; 100 g mixed vegetables; 1 Tbsp sweet paprika; 1 tsp salt; 1 pinch ground black pepper; 350 g black-eyed beans, dried; 350 g water; 1 heaped tsp vegetable stock paste, homemade; 270 g mixed vegetables; 1000 g whole baby squid; salt; ground black pepper; extra virgin olive oil

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Schwierigkeitsgrad medium

Arbeitszeit 30 Min

Gesamtzeit 5 Std. 15 Min

Portionen 8 portions

Zutaten

120 g onions, quartered
1 garlic clove
40 g extra virgin olive oil
500 g ripe tomatoes, cut in pieces
oder 500 g tinned chopped tomatoes
15 g tomato purée
100 g mixed vegetables (e.g. carrots, leeks, celery), sliced (1 cm)
1 Tbsp sweet paprika
1 tsp salt
1 pinch ground black pepper
350 g black-eyed beans, dried, soaked for at least 4 hours
oder 350 g dried green lentils, rinsed and drained
350 g water
1 heaped tsp vegetable stock paste, homemade
oder 1 vegetable stock cube (for 0.5 l)
270 g mixed vegetables (e.g. carrots, leek, celery), sliced (1 cm)
1000 g whole baby squid, cleaned, fresh or defrosted
oder 1000 g raw squid rings, fresh or defrosted
salt, plus extra for squid
ground black pepper, plus extra for squid
extra virgin olive oil, plus extra to drizzle
20 g freshly squeezed lemon juice (optional)
fresh coriander, chopped (optional)

Nährwerte: pro 1 portion
Kalorien: 1339 kJ / 320 kcal
Protein: 32 g
Kohlenhydrate: 22 g
Fett: 9 g
Ballaststoff: 11.5 g