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Octopus in Spicy Bean Sauce



  • 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.


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