Octopus in Spicy Bean Sauce

 

Ingredients

• 1-2lbs octopus tentacles
• 1 cup of cooked kidney beans
• 1 cup of water
• 1/4 cup Pavoni cheese
• 2 cloves of garlic
• 1/2 teaspoon Lawry's seasoned salt
• 3 cups dry semi-sweet wine
• 1/2 lemon
• 1scotch bonnet pepper
• 1/2 medium-sized onion julienne
• 1 small plum tomato diced
• 1/2 cup of sliced mushrooms

Direction For Preparing Octopus

• Cook tentacles until they are tender
• Remove tentacles from the pot
• Pour whatever broth/water is in the pot into a container and set it aside.
• When the tentacles are cool enough, cut them into chunks
• Put the chunks of tentacles into a bowl and squeeze the juice from 1/2 lemon over the tenacles. Add 1/2 tsp of seasoned salt and the 3 cups of wine into the bowl.
• Cover the bowl and put it in the refrigerator to marinade or until your bean sauce is ready. 

Direction for Preparing Bean Sauce

• Cook 1/2 cup red kidney beans that have been soaking overnight or for a few hours
• When beans are tender, cut the flame. Wait for the beans and the water they have been cooking in to cool down before transferring the beans and the water into a food processor/blender, bullet, etc. 
• Add the cheese, garlic, pepper, seasoned salt to the blender
• Blend all these ingredients until a smooth sauce is formed

Final Preparation - Octopus Cook down in Sauce

• Sautee onions, tomatoes, and mushrooms in a few drizzles of olive oil in a frying pan. Keep the flame low. 
• Add the octopus along with the marinade to the frying pan
• You can now pour the sauce from the blender or processor into the frying pan. Add some of the octopus broth you have set aside and additional seasons if needed.
• Cover the frying pan, and allow it to simmer for 5-10 minutes before cutting off the flame.