You are cooking: Grilled Fremantle Octopus with Trio of Beans and Sugo
calculating... March 19, 2021

Grilled Fremantle Octopus with Trio of Beans and Sugo

  • 2 people
  • 35mins
  • 40mins
  1. Pre-heat your grill on medium heat.
  2. Soak the beans overnight. Discard the water, wash and drain.
  3. Cook the beans in separate pots with salty boiling water. The texture should be still firm as they will be cooked slightly more in sugo.
  4. In another pot heat 2 tbsp of olive oil over medium heat. Add onions, garlic and cook for 5 minutes or until soft.
  5. Turn up the heat to high. Add the cumin and sugar, cook until the cumin releases its flavor and you begin smelling it in the air.
  6. Add diced tomatoes, vinegar, salt in the pot. Reduce to medium-low heat. Cook until tomatoes have cooked through and reduced to a thicker consistency.
  7. Fold in the beans and cook gently until the flavors are well combined. Adjust salt. Set aside.
  8. Turn up your grill to highest setting. Brush cherry tomatoes with oil. Place them on the grill and cook until you can see the grill marks.
  9. Brush Fremantle Octopus with oil. Grill on high heat. About 1.5 minute on each side or until warm all the way through.
  10. Serve as desired.
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  • 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

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