Squid and white bean soup

8 to 10 cups chopped squid
Olive oil
1 large onion, chopped
1 large green pepper, chopped
6 to 8 cloves of garlic, minced
1/2 lb. linguica, ground
2 bay leaves
Salt and pepper to taste
1-15 oz. can or 2 cups dried white kidney beans
4 large potatoes, peeled and cubed
1 package frozen peas, defrosted and drained

Saute the onion, pepper, garlic and linguica in olive oil with the bay leaf and salt and pepper. Add the squid, cover with water and bring to a boil. Reduce the heat and cook for one and one-half hours. Add the potatoes and the beans. Cook until the potatoes are tender. Add the peas and cook for 10 minutes more.