Beans with Squid
- 150 grams dried, green Shelled fava bean (or flageolet bens, canned)
- 150 grams dried, large white Shelled fava bean
- 600 grams Squid
- 150 grams Green beans
- Sea salt
- 1 bunch Savory
- 2 tomatoes
- 6 Tbsps olive oil
- 20 grams diced shallot
- 200 milliliters vegetable stock
- 50 grams butter
- freshly ground peppers
- 1 Tbsp finely chopped Candied lemon
- 1 Tbsp finely chopped candied orange
- 100 grams marbled Bacon (cut into long thin strips)
Soak green and white beans in cold water for 24 hours. Drain and combine with fresh water, cook for about 1 hour or until beans are soft.
Rinse squid in cold water, peel off thin red skin and cut into 3-4 mm (approximately 1/6 inch) strips lengthwise. Rinse green beans and cook in boiling salted water for 3-4 minutes or until al dente. Rinse and shake dry savory, pluck off leaves and chop. Blanch tomatoes in hot water, rinse in cold water and peel, remove stalks and seeds and chop into small pieces.
Heat 3 tablespoons of olive oil in a pan and saute shallots for a few minutes. Add beans and saute for about 1-2 minutes. Add vegetable stock and simmer for 10 minutes. Add 2/3 of savory and 25 grams (approximately 0.8 ounces) of butter and season with sea salt and pepper.
In a second pan, heat remaining olive oil and cook squid for 3 minutes on low heat. Add tomatoes, remaining savory and candied peel, mix and saute for 2 minutes. Add remaining butter.
Cook bacon until crispy. Arrange beans with squid on plates and garnish with bacon. If desired, serve with freshly cooked gnocchi.