Grilled Fremantle Octopus with Trio of Beans and Sugo
Grilled Fremantle Octopus with a Trio of Beans and Sugo for a delicious, simple meal. Perfect for special occasions or everyday cooking.
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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
- Black Pepper
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