Easy

White beans with pork fatback and squid

Name: White beans with pork fatback and squid
Prep time: 745 min
Cook time: 140 min
Total time: 885 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 300 g Dried white beans (dried, large white beans); 100 g Pork fatback (rindless, not pork belly); 600 g Squid (cleaned, gutted and quill removed); 200 g Tomato (quartered); 150 g Red pepper (deseeded); 180 g Carrot (peeled); 150 g Spring Onion (trimmed); 6 g Garlic (2 peeled cloves); 20 g Extra virgin olive oil (for the squid); 3000 g Water (1500 g soaking; 1500 g stew); 4 g Parsley (chopped); 3 g Salt (2 g stew; 1 g squid)

White beans with a vegetable base and a modest amount of pork fatback, topped with freshly cooked squid.

745 minprep

140 mincooking

4servings

2.742 kcalwhole recipe

686 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Stew More than 2 hours Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 27 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

Stew

Meal

LunchDinner

Preparation

StewingGriddling

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in proteinHigh in fibreLow carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Stew

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Dried white beans dried, large white beans 300 g
Pork fatback rindless, not pork belly 100 g
Squid cleaned, gutted and quill removed 600 g
Tomato quartered 200 g
Red pepper deseeded 150 g
Carrot peeled 180 g
Spring Onion trimmed 150 g
Garlic 2 peeled cloves 6 g
Extra virgin olive oil for the squid 20 g
Water 1500 g soaking; 1500 g stew 3000 g
Parsley chopped 4 g
Salt 2 g stew; 1 g squid 3 g

Shopping list Select and share only what you need

Kitchen essentials

Kitchen tools for this recipe Recommended kitchen tool

Affiliate link

Useful tools selected to help you prepare this recipe.

Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.

Preparation

Recommended kitchen utensil

WMF · Provence Plus

View on Amazon

Prices and availability may change on Amazon. Always check the latest details before buying.

Let’s get cooking

Method

Soak the white beans in 1500 g water for 12 hours. Drain, discard the water and rinse.
Put the beans in a saucepan with the pork fatback in pieces, tomato, red pepper, carrot, spring onion and garlic. Add 1500 g fresh water and 2 g salt. Boil vigorously for 30 minutes, then simmer gently for 80–105 minutes until the beans are tender, adding hot water if needed.
Lift out the vegetables and blend with a little broth. Return all the purée to the pan, dice the cooked fatback finely and distribute it through the stew. Keep warm over a low heat.
Pat the squid dry and cut the bodies into 1 cm rings, keeping the tentacles separate. Heat the oil in a wide frying pan and cook in two batches for 2–3 minutes each until opaque and cooked through, without crowding. Season with the remaining gram of salt.
Serve the beans and fatback in four bowls and top with the squid. Spoon over the pan juices and chopped parsley. Serve immediately.

Found an error? Help us keep this recipe clear and reliable.

Suggest a correction →

Ingredients

Kitchen tools for this recipe Recommended kitchen tool

Recommended kitchen utensil

Method

Follow AceiteySal