- 1 cup small white beans (dried)
- 1 onions (medium, quartered)
- 3 thyme sprigs (lrg fresh)
- 1 bay leaf
- 7 tablespoons extra-virgin olive oil
- 2 shallots (chopped)
- salt (to taste)
- freshly ground black pepper (to taste)
- 1 pound calamari (cleaned, tentacles and bodies)
- 1/2 cup fresh lemon juice
- 2 garlic cloves (minced)
- 1/4 cup flat leaf parsley (chopped fresh)
- 1/4 teaspoon crushed red pepper (dried)
- Place beans in large saucepan. Pour enough water over beans to cover by 3 inches. Bring to boil. Remove from heat; cover and let stand 1 hour. Add onion, thyme, and bay leaf to beans; simmer until beans are tender, stirring occasionally, about 1 hour 15 minutes. Drain. Discard onion, thyme, and bay leaf; return beans to saucepan.
- Heat 2 tablespoons oil in small skillet over medium heat. Add shallots and saute until tender, about 4 minutes. Stir shallots into beans. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat, stirring and adding more water to moisten if necessary, before serving.)
- Place calamari tentacles in medium bowl. Cut calamari bodies lengthwise in half. Using sharp knife, score bodies at 1/2-inch intervals in lattice pattern (do not cut through). Add to bowl. Add 2 tablespoons oil, lemon juice, and garlic; toss to coat. Let stand 1 hour.
- Prepare barbecue (medium-high heat). Drain calamari; sprinkle with salt and pepper. Grill just until slightly curled at edges, about 30 seconds per side.
- Stir parsley into warm beans. Divide beans among 6 plates. Top with calamari. Drizzle remaining 3 tablespoons oil over. Sprinkle with crushed red pepper.
PER SERVING *
|Calories370Calories from Fat150|
|% DAILY VALUE*|
|Calories from Fat150|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.