White bean stew with cuttlefish and tomato

White bean stew with cuttlefish and tomato

Today I propose another recipe with white beans, my favorite in recent times: White bean stew with cuttlefish and tomato. A simple proposal with a short list of ingredients, but with great color and flavor. And ideal for the cooler days of spring.

It has taken me around 50 minutes prepare them because I have used dried beans, but you can use canned cooked beans if you want to reduce the time. In my case, I decided to prepare enough to freeze a few portions, so I don't mind spending that time on them at all.

Onion, pepper, cuttlefish and tomato, those are the ingredients in this recipe in addition, of course, to the beans themselves. You can use fresh cuttlefish or how I pull frozen. And replace these with squid if you have more or less. The recipe will be equally delicious.

The recipe

White bean stew with cuttlefish and tomato
This white bean stew is simple but very tasty, ideal for the cooler days of spring. Try it!
Author
Recipe type: Vegetables
Rations: 4
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • 240g. white beans (soaked for 12 hours)
  • 1 cebolla
  • 1 green pepper
  • 200 g. chopped cuttlefish
  • 2 tablespoons of tomato puree
  • 1 tablespoon tomato paste
  • 1 fish stock cube
  • 1 hoja de laurel
  • Sal Island
  • Pepper
  • Olive oil
Preparation
  1. We put the beans in the pressure cooker, cover generously with water, season with salt and pepper, add the bay leaf and close. We heat up and wait for the valve to rise before lowering the heat and cooking them for 20 minutes (the time will depend on the beans and the pot).
  2. Meanwhile, we chop the onion and the pepper.
  3. We heat three tablespoons of oil in a saucepan and Sauté onion and pepper for 10 minutes.
  4. Then we incorporate the cuttlefish and fry for 5 more minutes.
  5. We add the tomato, season with salt and pepper and mix to cook for 5 more minutes.
  6. At this point the beans will be cooked and we can remove them from the pot. We add them to the casserole along with a ladle of its cooking broth and the fish broth cube dissolved in it.
  7. We mix everything well and cook for 10 minutes over low heat but so that all the flavors mix.
  8. We serve the white bean stew with cuttlefish and hot tomato.

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