-
1
Place beans in large saucepan.
-
2
Pour enough water over beans to cover by 3 inches.
-
3
Bring to boil.
-
4
Remove from heat; cover and let stand 1 hour.
-
5
Add onion, thyme, and bay leaf to beans; simmer until beans are tender, stirring occasionally, about 1 hour 15 minutes.
-
6
Drain.
-
7
Discard onion, thyme, and bay leaf; return beans to saucepan.
-
8
Heat 2 tablespoons oil in small skillet over medium heat.
-
9
Add shallots and saute until tender, about 4 minutes.
-
10
Stir shallots into beans.
-
11
Season with salt and pepper.
-
12
(Can be made 1 day ahead.
-
13
Cover; chill.
-
14
Rewarm over medium-low heat, stirring and adding more water to moisten if necessary, before serving.)
-
15
Place calamari tentacles in medium bowl.
-
16
Cut calamari bodies lengthwise in half.
-
17
Using sharp knife, score bodies at 1/2-inch intervals in lattice pattern (do not cut through).
-
18
Add to bowl.
-
19
Add 2 tablespoons oil, lemon juice, and garlic; toss to coat.
-
20
Let stand 1 hour.
-
21
Prepare barbecue (medium-high heat).
-
22
Drain calamari; sprinkle with salt and pepper.
-
23
Grill just until slightly curled at edges, about 30 seconds per side.
-
24
Stir parsley into warm beans.
-
25
Divide beans among 6 plates.
-
26
Top with calamari.
-
27
Drizzle remaining 3 tablespoons oil over.
-
28
Sprinkle with crushed red pepper.
