Recipe: Squid and Soissons beans from the garden

Name: Squid and Soissons beans from the garden
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6 servings
Ingredients: Pour les légumes provenant u jardin ou issus de petits producteurs locaux.; 1 Petite courgette taillée en petits dés; 1 poivron vert et 1 rouge évidés et taillés de même; 2 tomates mondées et taillées de même; un peu de feuilles de sauge et de basilic frais émincées; 1 oignon pas trop gros taillé de même; 3 gousses d'ail le germe retiré et hachés.; 500 g d'Encornets (supions) bien nettoyés et les plumets retirés .; 300 g de Haricots de Soissons cuits au naturel (produits par la coopérative du haricot de Soissons); 20 cl d'huile d'olives mures; sel poivre du moulin et Curcuma (De Madagascar si possible)

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.8/5 (5 reviews) Fishes

Prep 60 min

Cook 45 min

Total 1h45

Servings 6 serv.

Ingredients for 6 servings

For vegetables from the garden or from small local producers.
1 Small zucchini cut into small dice
1 green bell pepper and 1 red bell pepper, seeded and cut the same way
2 peeled tomatoes and cut the same way
a few fresh sage and basil leaves, thinly sliced
1 not too large onion cut the same way
3 garlic cloves with germ removed and chopped.
500 g of squid (supions) well cleaned and with quills removed.
300 g of Soissons beans cooked naturally (produced by the Soissons bean cooperative)
20 cl of ripe olive oil
salt, ground pepper and Turmeric (from Madagascar if possible)

Step-by-step directions

1 In a thick-bottomed casserole dish pour a generous splash of olive oil, then when it turns golden add the bell peppers, salt and pepper, let them sweat for 5 minutes then add the onions and tomatoes, zucchini and garlic, salt then add a nice tablespoon of turmeric, then cover and let simmer gently for 15 minutes and turn off the heat.

2 In a large skillet pour a generous splash of olive oil, then when it is very hot pour in the squid (being careful), salt and pepper and cook covered for 5 minutes then turn off the heat.
Return your vegetable garnish to the heat, then pour the squid and its juice into it, finally add the drained Soissons beans and the herbs and bring to a boil for 5 minutes.
Let cool then carefully remove about twenty squid and stuff each one with a Soissons bean, reheat and serve boiling on a large platter with the small stuffed squid around it.

Tomates Basilic Poivrons Courgettes Haricots de soissons Supions Plat principal