Ingredients
SERVES 4
– 300 g black beans
– 250 g potatoes peeled and diced
– 2 garlic cloves chopped
– 1 onion chopped
– 6 sun-dried tomatoes chopped, parsley chopped
– 800 g calamari cleaned and finely chopped
– EVO to taste
– salt to taste
– black pepper to taste
– 1 cup of white wine
Directions
Soak the black beans overnight in cold water; then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Once cooked, drain and set aside. Meanwhile, soak the potatoes in cold water. Then, in a frying pan, heat a little EVO and sauté the garlic along with tomatoes and parsley. Right after, season with salt, add in the calamari, stir well and cook for ab. 8-10 minutes. Then, pour in some white wine and let it evaporate. At this point, combine the black beans, add salt and cook for 5 more minutes with the lid on. Meanwhile, drain the potatoes and fry them in EVO. Once fried, dry them off and arrange them on a serving plate. Place the beans and squid on top and serve.