The traditional Portuguese flavors are always welcome in a family lunch! Prepare this stewed cuttlefish with white beans for your family, they will love it!
These types of recipes are perfect to serve on any occasion, especially on those cold winter days. It's a comforting and very nutritious recipe that tends to please everyone. Bon appetit!!!
INGREDIENTS FOR STEWED CUTTLEFISH WITH WHITE BEANS
Here you'll find all the ingredients needed to make this recipe:
- Cuttlefish - Cuttlefish cut into pieces.
- White beans - White beans cooked in water for about 15 to 20 minutes in a pressure cooker.
- Onion, garlic and olive oil - They are essential ingredients for flavoring the food.
- Tomato - Gives texture, color and flavor.
- Bay leaf, chopped coriander, paprika and pepper - Adds aroma and flavor to the food.
- Salt - Highlights all the other flavors.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE STEWED CUTTLEFISH WITH WHITE BEANS
Step 1: Soak the beans overnight.
Step 2: In a pressure cooker with one liter (4 cups) of water cook the beans about 15 to 20 minutes. When the beans are cooked, turn off the heat, drain the beans with a skimmer and set aside. Reserve the beans cooking water.
Step 3: In a saucepan, put the chopped onion, chopped garlic, olive oil, the peeled tomato cut into small pieces, the bay leaf and the cuttlefish. Season with a little salt, paprika and pepper. Stir with a wooden spoon and place the pan over low heat for about 55 minutes.
Step 4: When the cuttlefish are cooked, add the beans and season with a little more salt if necessary. Stir and cook for 2 to 3 minutes. Pour the beans cooking water, stir and cook over low heat for about 10 minutes.
Step 5: Turn off the heat, sprinkle with chopped coriander and serve.
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Stewed cuttlefish with white beans
The traditional Portuguese flavors are always welcome in a family lunch! Prepare this stewed cuttlefish with white beans for your family, they will love it!
5.00 from 3 reviews
- 1 kg (2 1/4 pounds) cuttlefish cut into pieces
- 400 grams (14 ounces) white beans
- 2 medium onions
- 4 cloves of garlic
- 50 ml (1/4 cup) olive oil
- 1 teaspoon paprika
- 4 medium ripe tomatoes
- 4 bay leaves
- Pepper (to taste)
- Coriander (to taste)
- Salt (to taste)
- Soak the beans overnight.
- In a pressure cooker with one liter (4 cups) of water cook the beans about 15 to 20 minutes. When the beans are cooked, turn off the heat, drain the beans with a skimmer and set aside. Reserve the beans cooking water.
- In a saucepan, put the chopped onion, chopped garlic, olive oil, the peeled tomato cut into small pieces, the bay leaf and the cuttlefish. Season with a little salt, paprika and pepper. Stir with a wooden spoon and place the pan over low heat for about 55 minutes, stirring occasionally.
- When the cuttlefish are cooked, add the beans and season with a little more salt if necessary. Stir and cook for 2 to 3 minutes, stirring occasionally. Pour the beans cooking water (about 350 ml (1 1/2 cups)), stir and cook over low heat for about 10 minutes, stirring occasionally.
- Turn off the heat, sprinkle with chopped coriander and serve.
