Stewed squid

The thing about squid is that either you need to just barely show it the stove, as in a stir-fry or battered squid rings, or else you need to stew it thoroughly.  Anything in between and you have india-rubber!

This was a concatenation of several recipes, but I used too much liquid and it came out more like soup than stew - none the worse for that, I may say.  I thought the beans would absorb more than they did.

About 250 g squid - whole, if possible, but rings is fine if that's what you have.
1 large onion
2 carrots
1 leek
1 chili pepper (optional)
1/2 courgette (this would have been a whole one, but I found a half in the fridge that wanted using)
Several small potatoes
1 sloosh tomato paste
1 tin tomatoes or passata
200 ml cooking wine (I used white, as there was some open)
1/2 cup dried pinto beans, soaked overnight
A little cooking oil
Stock cube and other seasoning, as liked.

Peel and chop the vegetables - I didn't peel the potatoes, but did slice them - and do feel free to substitute any or all of them.  Many recipes include celery, but we are not fans of cooked celery, so I tend to substitute leek.  I did think of using a "casserole mix" as Lidl sells pre-prepared vegetables you can use in a casserole, and which make very good soup, too, but had too many vegetables in the fridge to justify doing that.

Sweat the vegetables in the cooking oil,

then add the rest of the ingredients.

I then added 500 ml water, which turned out to be far too much as I was using my Instant Pot for this.  I think probably 200 ml would have been ample, maybe even less, but I hadn't pre-cooked the beans (if I had, I probably wouldn't have added any extra water).  Then cook on high pressure for 20 minutes, or, if you are not using a pressure cooker, simmer for about an hour.