Octopus with Beans - James Martin Chef

Ingredients

• 50 ml olive oil
• 1 octopus, legs only
• 2 cloves garlic, sliced
• 1 onion, peeled and diced
• 2 carrots diced
• 1 leek, sliced
• 2 sticks of celery, diced
• 200ml white wine
• 6-8 sprigs of thyme
• 1 bay leaf
• 400g flageolet beans, soaked overnight
• 1 sprig of rosemary chopped
• 1x 400g tinned chopped tomatoes
• 50g butter
• 1 small bunch parsley chopped
• 1 lemon zest only