Octopus with Beans

Ingredients

• 200 g dried white beans
• 500 g pre‑cooked calamari
• 480 g small tomatoes (1 can)
• Salt
• Pepper
• 1 large onion
• 3 Garlic cloves
• 1 sprig bean herb
• 1 sprig thyme
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 0.5 l vegetable broth
• 75 ml white wine
• 1 bay leaf

Instructions

1. 1.

   Soak the beans overnight in water, then drain them the next day. Peel and finely chop the garlic and onion. Rinse the octopus, pat dry, and cut into bite‑size pieces. Roughly crush the tomatoes. Wash and shake off excess moisture from the herbs.

2. 2.

   Sauté onions and garlic in oil until translucent, add the octopus, brown it, deglaze with wine and reduce completely. Then pour in tomatoes and 1/2 l broth, season with salt and pepper, add the herbs, and simmer for about 40‑50 minutes.

3. 3.

   Stir occasionally to prevent sticking and add more broth if needed. Remove the bay leaf and herb stems, adjust seasoning with lemon juice, and serve with white bread.