This recipe for white beans with cuttlefish and broccoli It has something in common with the one I proposed yesterday. Yes, just like that of hake in sauce It has saffron among its ingredients. Very little but enough to give flavor and color to this dish.
A very complete dish, perfect to complete your meals. The legume is the base of the dish that also includes cuttlefish and an important base of vegetables with broccoli as the protagonist. With an orange for dessert you will have the menu closed and what a menu!
Preparing these beans is very simple. You only need a large casserole and have all the ingredients prepared, including the cooked white beans if you are not using canned beans. My advice is that once you're done, make a double portion to eat on alternate days or freeze so that you can use them at times when you don't have time to cook. Try them!
The recipe
- Olive oil
- 1 cebolla
- 1 green pepper
- 1 leek
- 400 g. cuttlefish
- 1 small broccoli
- 1 teaspoon tomato paste
- A few threads of saffron
- 1 fish stock cube
- Water
- 240 grams of dried white beans, cooked.
- In a chopper, Chop the onion, pepper and leek.
- Heat 3 tablespoons of oil in a saucepan and we fry the vegetables for 10 minutes.
- Then we add the chopped cuttlefish and fry for a few more minutes until they change color.
- Then we add the broccoli florets, the tomato concentrate and the saffron and mix before adding the stock cube and water until the ingredients are covered. cook the whole for 10 minutes.
- After we add the cooked bean and a little more broth if necessary, mix and cook for a couple more minutes.
- We serve the beans white with cuttlefish and hot broccoli.