How To Make Squid & Pinto Bean Stew with Garlic Toasts
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Serves:
Ingredients
- 1 lb squid, cleaned and cut into rings
- 1 cup cooked pinto beans
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 2 tbsp fresh cilantro, chopped
- 4 slices crusty bread
- 2 tbsp butter
- 2 cloves garlic, crushed
Instructions
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Heat olive oil in a large pot over medium heat. Add garlic, onion, bell pepper, and jalapeno pepper. Cook until softened, about 5 minutes.
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Add squid to the pot and cook until opaque, about 2 minutes.
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Stir in paprika, cumin, salt, and pepper. Cook for another minute.
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Add vegetable broth, cooked pinto beans, and tomato paste to the pot. Bring to a simmer and let cook for 15 minutes.
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While the stew is simmering, prepare the garlic toasts. Preheat the broiler. Spread butter and crushed garlic on each slice of bread. Place under the broiler until golden and crispy.
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Stir in fresh cilantro into the stew just before serving.
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Serve the squid and pinto bean stew with garlic toasts on the side.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 365mg
- Sodium : 900mg
- Total Carbohydrates : 30g
- Dietary Fiber : 6g
- Sugar : 2g
- Protein : 24g
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