Calamari “In Umido”

Ingredients

• 1½ pounds fresh Pt. Judith squid, cleaned and tubes cut into rings
• 1 tablespoon olive oil for cooking
• 4 cloves thinly sliced garlic
• 1 teaspoon Aleppo chili flakes
• ¾ cup dry white wine
• Kosher or sea salt
• ¾ cup (8 ounces) crushed San Marzano tomatoes
• 2 stems fresh oregano
• Finely grated zest of ½ orange
• 2 or more tablespoons good-quality extra-virgin olive oil, for finishing
• 3½ cups water
• 2 tablespoons unsalted butter
• 1 cup (6 ounces) Kenyon’s Stone Ground White Cornmeal
• 3 cups cooked borlotti (cranberry) beans (see Note)*
• ⅛ cup fresh flat-leaf parsley leaves
• 1 tablespoon oregano leaves
• 1 tablespoon fresh dill
• 1 tablespoon fresh mint
• 1 tablespoon fresh-pressed lemon juice