White Beans With Squid And Broken Noodles
Published April 20, 2004
- Total Time
- 30 minutes
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Ingredients
Salt
4 tablespoons extra virgin olive oil
4 cups cooked or canned white beans, with about a cup of their liquid
¾ to 1 pound cleaned squid, cut up
Black pepper
2 cups broken egg noodles
Stock or water, if needed
1 tablespoon minced garlic
Chopped fresh parsley leaves for garnish (optional)
Nutritional analysis per serving (4 servings)
76 grams carbs; 250 milligrams cholesterol; 617 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 14 grams fiber; 1108 milligrams sodium; 39 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of water to a boil, and salt it. Meanwhile, put half the olive oil in a medium saucepan over medium heat. A minute later, add the beans and their liquid. Bring to a boil, stirring, and add squid, along with some salt and pepper. Reduce heat to a simmer, and continue to cook, stirring occasionally.
- Step 2
When water boils, cook the noodles until they are barely tender, about 5 minutes. Drain, and add them to the simmering beans. Cook, stirring occasionally, until the squid and noodles are tender, adding a little liquid if necessary. (Do not add liquid prematurely -- the squid will produce a lot on its own.)
- Step 3
When just about done, add garlic. Cook it just long enough to take the edge off its rawness. Spoon the mixture into 4 dishes, garnishing with parsley and sprinkling with remaining olive oil.
Private Notes