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Squid and Bean Stew

Squid and Bean Stew

Easy to make and even easier to improve, stews are a good medium to experiment your cooking abilities. In this case, you can prove just how well seafood can go with a stew. The secret ingredient is squid which we cooked together with red and white beans, tomatoes, and parsley.

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Ingredients Needed for Squid and Bean Stew

2 tablespoons of vegetable oil
1 red onion, chopped
1 garlic clove, crushed
2 tablespoons of fresh parsley (save 2 teaspoons for later)
2 ounces of black olive, pitted
1 red chili, chopped
1 ½ cups of canned tomatoes
10 ounces of squid, chopped
¼ cup water
1 tablespoon smoked paprika
1 teaspoon lemon juice
5 ounces of canned white beans
2 ounces of canned red beans

How to Make Squid and Bean Stew

  1. Heat the vegetable oil in a skillet over low heat, add the onion and cook it until tender. Add the garlic, 1 tablespoon of fresh parsley and stir. Add the olives and red chili and stir more. Add the canned tomatoes and cook the mixture for 6-8 minutes, until thickened.
  2. Add the squid and water and stir more as it starts to simmer. Cook the squid for 5 minutes and then add the smoked paprika, the rest of the fresh parsley, lemon juice, and canned beans. Simmer everything for another 2 minutes.
  3. Serve garnished with fresh parsley.
mushroom, bean, and roasted squash salad

Mushroom, Bean, and Roasted Squash Salad

Warm, delicious salad, anyone? If spring is a little late this year, a warm salad may be the answer. Take some cubed squash and spice it up before roasting it. Then cook onion, garlic, bell pepper, beans, and mushrooms together. Bring them all together and enjoy.

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Ingredients Needed for Mushroom, Bean, and Roasted Squash Salad

Preparing the squash:

½ butternut squash, cubed
salt
pepper
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 tablespoon olive oil

Cooking the veggies:

2 tablespoons of vegetable oil
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, chopped
4 ounces of brown mushrooms, chopped
salt
pepper
5 ounces of canned white beans
4 lettuce leaves, chopped

For seasoning:

lemon juice
lemon zest
fresh parsley

How to Make Mushroom, Bean, and Roasted Squash Salad

Preparing the squash:
  1. Add this mixture to a tray lined with parchment paper and roast for 25 minutes at 425⁰F/220⁰C.
Cooking the veggies:
  1. While cooking and stirring, add the bell pepper, mushrooms, and canned beans. Season with salt and pepper. Finally, add the roasted squash and cook and stir for 1-2 minutes more.
  2. Add the lettuce to a bowl and the cooked veggies on top of it. Drizzle lemon juice, then add lemon zest and fresh parsley.
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