Grilled Fremantle Octopus with Trio of Beans and Sugo - Fremantle Octopus

Ingredients

• 200 g Steamed Fremantle Octopus, defrosted
• 100 g Kidney Beans, soaked
• 100 g Borlotti Beans, soaked
• 100 g Navy Beans, soaked
• 4 tbsp Olive Oil
• 1 medium Onion, chopped
• 2 cloves Garlic, finely chopped
• 2 tbsp Sugar
• 2 tbsp Cumin, ground
• 400g Diced Tomato, fresh or canned
• 2tbsp Vinegar
• 2 Cherry Tomatoes, halved, optional
• Salt and Black Pepper