Feijoada de Chocos — Cuttlefish & Bean Stew

Tender cuttlefish simmered with white beans, tomato and white wine in a rich, garlicky sauce.

TIME BREAKDOWN
Prep: 25 min
Cook: 1h 15m
Total: 1 hour 40 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 800g cuttlefish, cleaned and cut into 3cm pieces (from fishmongers)
  • 3 tbsp olive oil
  • 2 onions, chopped
  • 4 cloves garlic, crushed
  • 1 red pepper, diced
  • 2 tbsp tomato purée
  • 150ml dry white wine
  • 1 x 400g tin chopped tomatoes
  • 2 bay leaves
  • 2 x 400g tins butter beans or cannellini beans, drained and rinsed
  • Small bunch fresh coriander, chopped
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large casserole and cook the onions and pepper for 8 minutes. Add the garlic and tomato purée for 2 minutes.

  2. Add the cuttlefish and cook for 5 minutes, then pour in the wine and boil for 3 minutes.

  3. Add the tomatoes and bay leaves, cover and simmer gently for 45 minutes until the cuttlefish is tender.

  4. Add the beans and simmer for 10 minutes to heat through and thicken.

  5. Remove the bay leaves, season, scatter with coriander and serve with rice or bread.