White beans with pork fatback and squid
Total time14 h 45 min Preparation and possible waiting 12 h 25 min · Cooking 2 h 20 min How this time is calculated
Preparation and possible waiting: 12 h 25 min · Cooking: 2 h 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 14 h 45 min Preparation and possible waiting 12 h 25 min · Cooking 2 h 20 min How this time is calculated
Preparation and possible waiting: 12 h 25 min · Cooking: 2 h 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Stew
Lunch
More than 2 hours
Method
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Soak the white beans in 1500 g water for 12 hours. Drain, discard the water and rinse.
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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.
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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.
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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.
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Serve the beans and fatback in four bowls and top with the squid. Spoon over the pan juices and chopped parsley. Serve immediately.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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