Beans with squid stewed in cocotte

These days we are juggling to vary our recipes with what we can have at home. That is why I bring you a spoon dish, which without pretensions or complications ends up being a very tasty stew.

We do it using cooked white beans that can be canned, and we mix them with squid. Both ingredients are mild in flavor and go together perfectly. The intensity of the flavor is provided with the peppers and with the use of a good concentrated tomato sauce.

This recipe came about as a result of a challenge we launched in our cooking group -they challenged me to make a dish incorporating several of the ingredients on this list. The challenge, you see, is fulfilled. Now it's your turn: I challenge you to join the group if you feel like learning lots of cooking tricks and recipes, and to have a good time too, because I haven't seen another group with more willingness to participate, collaborate, help and enjoy as I do. that I see in Cooking with Claudia&Julia (I take this opportunity now to thank all of you who make this meeting place such a pleasant and appetizing place to be!)

Ingredients

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

*I really like 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. Heat our cocotte* over low heat, and add a few generous tablespoons of oil.
3. Add the onion and fry it over low heat. When it starts to brown, add the peppers and let them cook over low heat, until they are tender.
4. Meanwhile, we clean and chop the squid. We remove the bag of ink and beak and thoroughly clean the squid, in case of using it whole. We cut the wings and tentacles and cut it by cutting until we make rings from its body, and we can cut these too. In case of using squid rings, we cut getting large squares, one centimeter, more or less regular.
5. When the vegetables are tender, add the squid, raise the heat to medium so that the cocotte warms up again and let it reduce a bit, for a couple of minutes. We season.
6. Introduce the dried tomato cut into small pieces, mix and introduce the concentrated natural tomato. Mix and let it cool for another three or four minutes.
7. Add the white wine and let the alcohol evaporate.
8. Add the water, stir and lower the heat to a minimum. We let it cook over low heat for about 20 or 25 minutes.
9. When there is little water left, add the white beans, previously drained and clean of the canned juice. Stir to distribute evenly, leave in the cocotte for a few more minutes and remove from heat.

The truth is that it results in a most tasty spoon dish, and full of energy. At the moment it is delicious, but if you have any left over you will see the next day how the established flavors turn it into another different dish, drier and truly delicious beans.

*This recipe is a recipe to make in an ideal cocotte, which you can make both in the traditional round cocotte , and in the kettle type , it will promote the circulation of juices and liquids. By not incorporating a lot of liquid or large amounts of food, you could also do it in the Balti Dish . In any case, the heat and naturalness of the iron and some time to make a little chup chup will see how a delicious dish turns out.