Warm White Bean and Calamari Salad with Garlic Brus

Name: Warm White Bean and Calamari Salad with Garlic Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried cannellini or Great Northern beans (about 3/4 pound), soaked overnight in cold water and drained; 3 garlic cloves, lightly smashed; Salt; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 1/4 pounds cleaned small squid, bodies cut into 1/2-inch rings, tentacles cut into 1-inch pieces; 12 large sage leaves, chopped; One 28-ounce can peeled Italian plum tomatoesdrained, seeded and chopped; 1/2 teaspoon crushed red pepper; 1 tablespoon finely chopped flat-leaf parsley; Toasted slices of country bread, rubbed with garlic and olive oil

Servings: persons

2 cups dried cannellini or Great Northern beans (about 3/4 pound), soaked overnight in cold water and drained
3 garlic cloves, lightly smashed
Salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 1/4 pounds cleaned small squid, bodies cut into 1/2-inch rings, tentacles cut into 1-inch pieces
12 large sage leaves, chopped
One 28-ounce can peeled Italian plum tomatoesdrained, seeded and chopped
1/2 teaspoon crushed red pepper
1 tablespoon finely chopped flat-leaf parsley
Toasted slices of country bread, rubbed with garlic and olive oil

1
In a large saucepan, cover the beans with 2 quarts of water and add the garlic.
2
Bring to a boil, then cook the beans over moderate heat until barely tender, 30 minutes.
3
Season with salt.
4
Continue cooking until tender, about 10 minutes.
5
Drain the beans; reserve 1 1/2 cups of their cooking liquid.
6
Discard the garlic.
7
Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil until shimmering.
8
Add the squid and sage and cook over moderate heat, stirring, until the squid whitens, about 5 minutes.
9
Add the tomatoes and crushed red pepper and season with salt.
10
Cook over moderately low heat, stirring occasionally, until the sauce is slightly thickened, 20 minutes.
11
Add the beans and their reserved cooking liquid and simmer until the squid is tender and the sauce becomes a thick gravy, about 10 minutes longer.
12
Stir in the parsley.
13
Spoon the salad onto plates, drizzle with olive oil and serve with the garlic bruschetta.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups dried cannellini or Great Northern beans (about 3/4 pound), soaked overnight in cold water and drained, 3 garlic cloves, lightly smashed, Salt, 1/4 cup extra-virgin olive oil, plus more for drizzling, and more.

Yes, Warm White Bean and Calamari Salad with Garlic Bruschetta falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm White Bean and Calamari Salad with Garlic Bruschetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions