No More Tears:  Grilled Calamari Steaks with Kuru Fasulye, or White Bean Salad
The Hungary Buddha Eats the World | The hungry girl's guide to zen and adventure in the kitchen
The Hungary Buddha Eats the World | The hungry girl's guide to zen and adventure in the kitchen
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Ingredients

  • 1 can cannellini beans
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 1-2 red pepepers, your choice, sliced thin and diced the same size as your onions
  • 2 tomatoes, diced
  • 1 medium lemon, juiced
  • 1 tsp crushed red pepper flakes
  • tsp
  • of
  • 1 TB olive oil
  • oil
  • 2 large calamari steaks
  • 1 tsp olive oil
  • 1. In a large Ziploc bag, add the steaks, salt and pepper,
  • 2. In a large sauté pan, add the
  • 5-7 minutes until the onions are translucent and pepper is soft. Add the garlic, tomatoes and beans and cook until the ingredients really melt together, another 5 minutes 3. In the last five minutes that the beans are cooking, grill the calamari steaks until done, about 2 minutes on each side. They won’t take long.

Instructions

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