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

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
Let stew cool slightly and serve warm.