Beans with octopus

Published by Marta on 28/10/18

The beans are known as fabas (in Galician) and habas, judías blancas, habichuelas (in Spanish). In Galicia we usually use the term “fabas” and the “Fabas de Lourenzá” that have Protected Geographical Indication are famous. With them I have made this recipe.

For this recipe, cooked beans and octopus can be used, making the recipe very simple. In this case I cooked the beans but I used previously cooked octopus.

I hope you like it.

Ingredients

Servings 4 serves


  • 300 g bean
  • 300 g octopus cooked
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 1 tomato
  • 2 tsp sweet paprika
  • water or broth from cooking the octopus
  • 3 tbsp olive oil
  • salt

Nutrition

Calories: 413kcal | Carbohydrates: 34g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 36mg | Sodium: 766mg | Potassium: 1325mg | Fiber: 21g | Sugar: 4g | Vitamin A: 2500IU | Vitamin C: 106.4mg | Calcium: 50mg | Iron: 4.9mg

Step by step instructions

  • Cook the beans (soaked last night if they are not tender) in cold water. When they break to boil and release the foam, throw the water. Put them back to cook with cold water (mixed with the stock of having cooked the octopus) and salt.
  • If, as the beans cook, they fall short of water you can add more, but always cold. It will take about an hour.
  • While the beans are cooking, cut the vegetables into small cubes: onion, peppers and tomato.
  • Cut the octopus (with scissors) and reserve.
  • When the beans are almost ready, start making the sauté.
  • In a pan with oil brown the onion.
  • Then add the peppers (red and green) and when they are almost ready, add the tomato.
  • When the sauté is ready, add the sweet paprika and sauté well taking care not to burn.
  • Then add the beans and stir carefully so they do not break. If necessary, add a little broth.
  • Finally add the octopus and mix well.
Fabes con pulpo
Beans with octopus

The beans are known as fabas (in Galician) and habas, judías blancas, habichuelas (in Spanish). In Galicia we usually use the term “fabas” and the “Fabas de Lourenzá” that have Protected Geographical Indication are famous. With them I have made this recipe.

For this recipe, cooked beans and octopus can be used, making the recipe very simple. In this case I cooked the beans but I used previously cooked octopus.

I hope you like it.

Ingredients

Servings 4 serves


  • 300 g bean
  • 300 g octopus cooked
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 1 tomato
  • 2 tsp sweet paprika
  • water or broth from cooking the octopus
  • 3 tbsp olive oil
  • salt

Step by step instructions

  • Cook the beans (soaked last night if they are not tender) in cold water. When they break to boil and release the foam, throw the water. Put them back to cook with cold water (mixed with the stock of having cooked the octopus) and salt.
  • If, as the beans cook, they fall short of water you can add more, but always cold. It will take about an hour.
  • While the beans are cooking, cut the vegetables into small cubes: onion, peppers and tomato.
  • Cut the octopus (with scissors) and reserve.
  • When the beans are almost ready, start making the sauté.
  • In a pan with oil brown the onion.
  • Then add the peppers (red and green) and when they are almost ready, add the tomato.
  • When the sauté is ready, add the sweet paprika and sauté well taking care not to burn.
  • Then add the beans and stir carefully so they do not break. If necessary, add a little broth.
  • Finally add the octopus and mix well.
Fabes con pulpo
Nutrition Facts
Beans with octopus
Amount Per Serving
Calories 413 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 36mg12%
Sodium 766mg32%
Potassium 1325mg38%
Carbohydrates 34g11%
Fiber 21g84%
Sugar 4g4%
Protein 32g64%
Vitamin A 2500IU50%
Vitamin C 106.4mg129%
Calcium 50mg5%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.