Seafood and Bean Salad Bowl
98 / 100
ready in 1 hr 15 min.
Soak the beans overnight in plenty of cold water.
The following day, cook the beans in fresh water for around 45 minutes until cooked, but still with a slight bite. Drain and allow the steam to evaporate.
Heat the oil in a large frying pan and fry the onions and garlic for 2-3 minutes until translucent. Add the squid and fry for a few minutes likewise. Drizzle over the lemon juice, add the tomatoes and simmer for 3-4 minutes.
Stir in the beans and basil and season to taste with salt and ground black pepper. Serve immediately.