Baked Bean and Squid Casserole

1. 1 Wheat flour 20 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 50 g
3. 3 Onions≈ $1.60 per kg 45 g
4. 4 Button mushrooms≈ $7.50 per kg 30 g
5. 5 Canned red beanspack 400 g ≈ $1.10 125 g
6. 6 Squid tubespack 500 g ≈ $8.00 200 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Breadcrumbs 15 g
9. 9 Garlic≈ $10.00 per kg 5 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g
12. 12 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil the beans in salted water for 3 minutes, then drain in a colander

2. Clean the squid⁶, pulse through a meat grinder with onion³, mix in cooked rice, season with salt and pepper, and knead into a filling

3. Soak the white mushrooms in water

4. Chop the onion³ and sauté in oil

5. Add the mushrooms, stir, then strain through a sieve

6. Mix flour into the broth, stir into the sautéed mixture, and simmer for 5 minutes

7. Stir in chopped dill⁷ and blend the sauce until smooth