Preparation

1. In a pressure cooker with water, cook the beans for about 20 minutes. Reserve.
2. Place the chopped onion, the chopped garlics, the oil, the skinless tomatoes broken into pieces and the bay leaf. Bring to a low heat until the tomato is undone. Then add the cuttlefish, season with a little salt and pepper, stir with a wooden spoon and cook for about 40 to 45 minutes. Stir occasionally.
3. When the cuttlefish are cooked, pour 250 ml of the beans' boiling water and bring to a boil. When the water starts to boil, add the beans and cook for about 15 minutes.
4. Turn off the heat, sprinkle with chopped coriander and let stand for about five minutes before serving.

Ingredients

  • - 1 kg of cuttlefish cut into pieces
  • - 400g red kidney beans soaked
  • - 2 medium onions
  • - 4 cloves of garlic
  • - 100 ml of olive oil
  • - 2 medium ripe tomatoes
  • - 1 bay leaf
  • - Pepper q.b.
  • - Cilantro q.b.
  • - Salt q.b.