Stewed beans with squid in a casserole

These days we're juggling to vary our recipes with whatever we might have at home. That's why I bring you a spoon dish that, without pretensions or complications, ends up being a very tasty stew.

We make it using cooked white beans which can be canned, and we mix them with squid. Both ingredients are mild in flavor and pair perfectly. You bring the intensity with the peppers and by using a good concentrated tomato sauce.

This recipe came about from a challenge we launched in our cooking group - they dared me to make a dish incorporating several ingredients from this list. As you can see, the challenge has been met. Now it's your turn: I challenge you to join the group if you feel like learning many cooking tricks and recipes, and to have a good time as well, because I haven't seen another group with more willingness to participate, collaborate, help and enjoy like what I see in Cocinar con Claudia&Julia (I take this opportunity to thank everyone who makes that meeting place such a pleasant and appetizing place to be every day!)

Ingredients

• 500 gr of cooked white beans (canned)
• 400 gr of squid (whole or squid rings)
• 1 onion
• 1 green pepper
• 1 red pepper
• Sun-dried tomato in oil (6 or 8 pieces of sun-dried tomato)*
• 5 cs of concentrated natural tomato
• 80 ml dry white wine
• 150 ml water
• Olive oil
• Salt

*I really like sun-dried tomato to intensify the flavor of the dish, but if you don't have it, omit it.

Preparation

1. Peel and finely chop the onion. Clean and chop the peppers.
2. We put our casserole* to heat over low heat, and add a few generous tablespoons of oil.
3. Add the onion and sauté it over low heat. When it starts to brown, add the peppers and let them cook over low heat until tender.
4. Meanwhile, clean and chop the squid. Remove the ink sac and beak and clean the squid thoroughly if using whole squid. Cut the fins and tentacles and cut the body into rings, and you can also cut those. If using squid rings, cut into large squares, about one centimeter, more or less regular.
5. When the vegetables are tender, add the squid, raise to medium heat so the casserole comes back up to temperature, and let it reduce a bit for a couple of minutes. Season.
6. Add the sun-dried tomato cut into small pieces, mix and add the concentrated natural tomato. Mix and let it fry for about three or four more minutes.
7. Add the white wine and let the alcohol evaporate.
8. Add the water, stir and reduce the heat to the minimum. Let it simmer gently for about 20 to 25 minutes.
9. When there’s little water left, add the white beans, previously drained and cleaned of the canning liquid. Stir to distribute evenly, leave in the casserole a few more minutes, and remove from the heat.

The truth is it turns out to be a very tasty spoon dish, full of energy. It's delicious right away, but if you have leftovers you'll see the next day how the settled flavors turn it into a different dish, drier beans and truly delicious.

*This recipe is ideal for making in a casserole, and you can make it both in the traditional round casserole, as in a stewpot-style, will encourage the circulation of juices and liquids. Since you don't add a lot of liquid or large quantities of food, you could also make it in the Balti Dish. In any case, the heat and naturalness of iron and a bit of time to let it simmer will make it a delicious dish.