Squid with butter beans

Method

1. Heat the oil in a frying pan and gently fry the garlic for a minute or so.

2. Add the spring onions and fry for a further minute.

3. Add the beans, plus all their liquor and stir in the tomato puree.

4. Cook for 15-20 minutes, until the mixture is creamy, adding a little water if the consistency seems too dry. Season with salt and black pepper and a little dried chilli.

5. Lightly oil a griddle pan and set over a high heat. Cook the squid for 1 minute on each side.

6. Toss the squid with the lemon zest, juice and extra virgin olive oil.

7. Stir in the basil and season. Spoon the beans onto a warm platter, top with the squid and serve straight away.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the butter beans

2 tbsp Olive oil
2 garlic cloves, crushed
4 Spring onions, diagonally sliced
1 x 400g canned butter beans
1 tsp tomato puree
salt and fresh ground black pepper
pinch chilli flakes, optional

For the squid

1 tbsp Olive oil, for frying
600g Squid, cleaned and gutted
2 tbsp extra virgin olive oil
1 lemon, zest and juice
10 - 12 basil leaves

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Save money on shopping bills
Great discounts on cookware