Calamari “In Umido”
Chef/owner Kevin O’Donnell, Giusto, Newport
I learned this recipe from Aaron Edwards (Giusto’s general manager) when I worked for him at Trattoria del Corso about 13 years ago. It’s perfect in the ...
These beans are an unusual but delicious addition to the savory Calamari “in Umido.” The fresh herb marinade livens the beans and the dish as a whole.
Ingredients
Beans:
- 8 ounces dried borlotti (cranberry) beans
- ¼ cup finely diced onion
- ⅛ cup finely diced carrot
- ⅛ cup finely diced celery
- Kosher salt
Marinade:
- 2 tablespoons chopped flat-leaf parsley leaves
- 1 tablespoon fresh oregano leaves
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 tablespoon fresh lemon juice
- Good-quality extra-virgin olive oil
Preparation
Soak the cranberry beans in 3 cups (24 ounces) water overnight in the refrigerator. The following day, strain the beans and place them in a 2-quart saucepot with the diced vegetables and enough water to cover.
Cook on medium-low for about 1½ hours, or until the beans are tender and creamy but not falling apart. Once the beans are cooked, add salt to taste and allow to sit in the liquid and absorb the salt. Once cool, strain out the liquid and add the herbs, lemon juice and olive oil, then serve immediately. Serves 2 to 4.
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