Squid & pinto bean stew with garlic toasts - Good Food Middle East

Name: Squid & pinto bean stew with garlic toasts - Good Food Middle East
Ingredients: 175g dried pinto beans, soaked overnight; 2 large onions, 1 halved, 1 finely chopped; 4 carrots, peeled, 1 left whole, 3 cut into rounds; 4 sticks of celery, 2 halved, 2 diced; 1 bay leaf; 2 tbsp olive oil, plus 2 tsp; 4 garlic cloves, 3 finely chopped, 1 left whole; 800g prepared squid and tentacles, cleaned and the body cut into thick rings, the wings halved, tentacles left whole; 1 tbsp tomato purée; 1 thyme sprig; 680g jar passata; 500g pot fresh chicken stock; 2 thick slices of brown bread, cut into quarters diagonally; ¼ tsp smoked sweet paprika; wilted greens, to serve (optional)

www.bbcgoodfoodme.com

Slow cook squid with paprika, tomato and pinto beans for a robust one-pot meal filled with tender shellfish. Serve with garlic bread on the side

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Ingredients

175g dried pinto beans, soaked overnight
2 large onions, 1 halved, 1 finely chopped
4 carrots, peeled, 1 left whole, 3 cut into rounds
4 sticks of celery, 2 halved, 2 diced
1 bay leaf
2 tbsp olive oil, plus 2 tsp
4 garlic cloves, 3 finely chopped, 1 left whole
800g prepared squid and tentacles, cleaned and the body cut into thick rings, the wings halved, tentacles left whole
1 tbsp tomato purée
1 thyme sprig
680g jar passata
500g pot fresh chicken stock
2 thick slices of brown bread, cut into quarters diagonally
¼ tsp smoked sweet paprika
wilted greens, to serve (optional)