- 3 1/2 pounds fresh cranberry beans, shelled (3 1/4 cups)
- 1 small carrot
- Bouquet garni: 3 thyme sprigs, 3 parsley sprigs, 1 bay leaf, 1/2 celery rib
- 8 garlic cloves, peeled and smashed
- 2 medium yellow onions, 1 halved, 1 diced
- 3 medium tomatoes,1 halved; 2 peeled, seeded and diced
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 1 pound cleaned squid, bodies cut into 1/2-inch rings
- Piment d’Espelette or cayenne
- 1 small fennel bulb, diced
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives
- 2 tablespoons red wine vinegar
- 12 basil leaves, thinly sliced crosswise
- 1 jarred roasted red pepper, drained and julienned
- Black pepper
How to make this recipe
In a medium saucepan, cover the beans with 8 cups of water. Add the carrot, bouquet garni, 4 of the garlic cloves and the halved onion and tomato and bring to a boil. Reduce the heat and simmer until the beans are tender, about 40 minutes. Remove from the heat, stir in 1 teaspoon of salt and let cool. Drain the beans. Discard the garlic cloves, onion, tomato, carrot and bouquet garni.
Meanwhile, in a skillet, heat 1 tablespoon of the olive oil. Season the squid with salt and piment d’Espelette, and cook over high heat until just white, 2 minutes. With a slotted spoon, transfer the squid to a bowl.
Add 1 tablespoon of the olive oil to the skillet along with the diced onion and fennel and the remaining 4 garlic cloves. Cook over moderately low heat until softened, about 5 minutes. Stir in the diced tomatoes and cook until softened, about 5 minutes. Return the squid to the skillet and cook until warmed through, about 5 minutes. Transfer the squid and vegetables to a large serving bowl and let cool.
Add the beans to the bowl along with the parsley, chives, vinegar, basil, roasted red pepper and remaining 2 tablespoons of olive oil. Season with salt and black pepper and serve.
Crisp white Bordeaux.