Charred Squid with Beans and Meyer Lemon

1. 1

   In a saucepan, cover the beans with 2 inches of water and bring to a boil.

2. 2

   Simmer until tender, 40 minutes.

3. 3

   Off the heat, stir in 1 1/2 teaspoons of salt.

4. 4

   Let stand for 20 minutes, then drain and let cool.

5. 5

   In a bowl, toss the beans, celery, vinegar, and parsley with 1/4 cup of the olive oil.

6. 6

   Season with salt and pepper.

7. 7

   Season the squid with salt.

8. 8

   In a cast-iron skillet, heat the remaining 2 tablespoons of oil.

9. 9

   In batches, cook the squid over high heat, stirring, until browned in spots, 2 minutes per batch.

10. 10

    Squeeze the lemon half over the beans and toss; mound on plates and top with the squid and lemon slices; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.