Octopus and White Bean Stew with Tomato and Rosemary
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Ingredients
- 600 g prepared octopus, cut into chunks
- 400 g tinned haricot beans
- 1 onion
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 2 fresh rosemary
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 364 kcal
- Protein
- 31.2 g
- Carbohydrate
- 25.4 g
- of which sugars
- 6.1 g
- Fat
- 12.5 g
- of which saturates
- 2 g
- Fibre
- 7.3 g
- Salt
- 1.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a wide pan and soften the onion for 6 minutes, then add the garlic and rosemary leaves for 1 minute.
- 3
Add the octopus, tinned chopped tomatoes and 200ml water. Season well, cover and simmer gently for 55 minutes until the octopus is tender when pierced with a knife.
- 4
Stir in the drained haricot beans and simmer, uncovered, for a further 10 minutes to heat through and thicken the sauce.
- 5
Serve hot straight from the pan.
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