Recipe: Squid and Soissons beans from the garden

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.