Lovely, tender green beans, cooked slowly with delicious octopus in a tomato-based sauce. You’ll go absolutely green bean bananas for it!
Serves: 4 Preparation time: 10m Cooking time: 2h Ready in: 2.10h
1 kg octopus tentacles, separated
1 bay leaf
50 ml apple vinegar
½ cup extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
250 gr tomatoes grated
1 tsp sugar
2 large potatoes, chopped
1 kg green beans, fresh or frozen
1 cup fresh parsley, finely chopped
salt, black pepper freshly ground
Place a large pan with heavy bottom on high heat. When hot add the octopus, bay leaf and apple vinegar, cover with lid and simmer over low heat for 1 hour, until tender. Add water if necessary. Drain and keep the liquid. Let octopus cool.
Place the large pan with heavy bottom on high heat again, add olive oil and cook onion and garlic for 1-2 minutes. Add tomato, sugar, octopus liquid, season with salt and pepper and simmer for 5 minutes. Add potatoes, green beans and bring the stew to a boil.
Cut tentacles into pieces and transfer them in the saucepan. Reduce heat and simmer until vegetables are tender. Stir in parsley 5 minutes before serving.
Let stew cool slightly and serve warm.