Squid pinto bean stew with garlic toasts
Ingredients
- 175g dried pinto bean soaked overnight
- 2 large onions 1 halved, 1 finely chopped
- 4 carrots peeled, 1 left whole, 3 cut into rounds
- 4 sticks of celery 2 halved, 2 diced
- 1 bay leaf
- 2 tbsp olive oil plus 2 tsp
- 4 garlic cloves 3 finely chopped, 1 left whole
- 800g prepared squid and tentacles, cleaned and the body cut into thick rings, the wings halved, tentacles left whole
- 1 tbsp tomato purée
- 1 thyme sprig
- 680g jar passata
- 500g pot fresh chicken stock
- 2 thick slices of brown bread cut into quarters diagonally
- ¼ tsp smoked sweet paprika
- wilted greens to serve (optional)
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