• Healthy

Ingredients

1. 2 cups dried cannellini beans, soaked overnight and drained
2. 4 whole cloves
3. 1 small onion
4. 2 garlic cloves, lightly smashed
5. 2 bay leaves
6. Kosher salt
7. 1/4 cup fresh lemon juice
8. 1 teaspoon finely grated lemon zest
9. 1/4 cup plus 1 tablespoon extra-virgin olive oil
10. 1/2 small red onion, thinly sliced
11. 2 tablespoons minced marjoram
12. Freshly ground pepper
13. 1 1/2 pounds cleaned small squid
14. 1/2 teaspoon crushed red pepper

Directions

1. In a large saucepan, cover the beans with 4 inches of cold water. Stick the cloves into the onion and add it to the saucepan, along with the garlic and bay leaves, and bring to a boil. Reduce the heat to moderate and cook until the beans are tender, about 45 minutes. Add 1 tablespoon of salt and simmer for 5 minutes longer. Let the beans cool in the liquid for 30 minutes, then drain. Discard the onion, bay leaves and garlic. 
2. In a large bowl, whisk the lemon juice and lemon zest with 1/4 cup of the olive oil. Add the beans, red onion and marjoram and season with salt and pepper. 
3. Meanwhile, light a charcoal grill. In a bowl, toss the squid with the remaining 1 tablespoon of olive oil and the crushed red pepper. Grill the squid over high heat until charred and cooked through, about 3 minutes. Transfer the squid to a work surface. Cut the bodies into 1/2-inch rings and the tentacles in half. Add the squid to the beans, toss and serve.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before adding the squid.