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VERDINA BEAN STEW WITH SQUID

This easy yet elegant dish features tender Verdina beans simmered with fragrant herbs and spices, paired with perfectly sautéed squid. Full of flavor and perfect for gourmet dinners, it’s sure to impress your guests! Recipe by @thecornerplot.
READY IN

1 hour 15 mins (excluding overnight soaking)

COOKING TIME

1 hour

PREP TIME

15 mins

SERVES

4 people

ingredients

  • 300g Verdina (dried Asturian flageolet beans)
OUT OF STOCK
  • 1 leek, cleaned and cut in half
  • 1 onion, halved
  • 3 sprigs oregano
  • 2 sprigs parsley
  • 1 bay leaf
  • 1 celery stick
  • 4 peppercorns
  • 2 garlic cloves, unpeeled
  • Extra virgin olive oil
IN STOCK
  • 1 onion, finely chopped
  • 1 garlic clove, peeled and chopped
  • Sea salt
  • 1 heaped tsp sweet smoked paprika
OUT OF STOCK
  • 1 heaped tbsp tomato puree
  • 1 heaped tbsp ñora pepper paste
IN STOCK
  • 80 ml dry white wine
IN STOCK
  • 400g squid
  • 3 tbsp parsley, chopped

Method:

  1. Rinse the Verdina beans well and soak overnight in plenty of cold water before cooking.
  2. Add the leek, onion, herbs, bay leaf, celery, peppercorns, and garlic cloves to a large saucepan with the soaked beans. Cover with cold water and boil, then simmer, partly covered, for 40 minutes or until softened.
  3. While the beans are cooking, coat the bottom of a large non-stick saucepan with olive oil. Add the onion, the chopped garlic clove, and a little salt, and gently sauté over low heat until very soft and starting to caramelise. Add the sweet smoked paprika, tomato puree, and ñora pepper paste, and cook for 2 minutes until the oil starts to separate at the edge. Pour in the wine and cook until the alcohol has evaporated.
  4. When the beans are tender, drain reserving the cooking stock. Add the verdinas to the saucepan with 2-3 cups of stock and gently simmer.
  5. Clean the squid and dry well on kitchen paper. If using small squid, cut each into thirds; if using large, cut into 2.5 cm rings and chop the tentacles. Heat a little oil in a frying pan and sauté half of the squid over high heat with a pinch of salt for a few minutes. Stir minimally. Add the cooked squid and juices to the beans, and repeat for the rest of the squid. Taste and adjust the seasoning, and add more broth if desired. Serve with a sprinkle of chopped parsley.

 

ingredients

  • 300g Verdina (dried Asturian flageolet beans)
each -
OUT OF STOCK
  • 1 leek, cleaned and cut in half
  • 1 onion, halved
  • 3 sprigs oregano
  • 2 sprigs parsley
  • 1 bay leaf
  • 1 celery stick
  • 4 peppercorns
  • 2 garlic cloves, unpeeled
  • Extra virgin olive oil
IN STOCK
  • 1 onion, finely chopped
  • 1 garlic clove, peeled and chopped
  • Sea salt
  • 1 heaped tsp sweet smoked paprika
OUT OF STOCK
  • 1 heaped tbsp tomato puree
  • 1 heaped tbsp ñora pepper paste
IN STOCK
  • 80 ml dry white wine
IN STOCK
  • 400g squid
  • 3 tbsp parsley, chopped

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