Ingredients

• 1 cup Cannellini Beans
• 2 Yellow Bell Peppers
• 1 Tbsp Olive Oil
• 1/2 lb fresh Chorizo removed from the casing
• 2 cloves Garlic minced
• 2 Shallots minced
• 2 Tbsp Canola Oil
• 2 Octopus Tentacles cooked
• 1 small handful fresh Oregano leaves roughly chopped
• Fresh squeezed Lemon Juice to taste

Instructions

1. Soak the beans overnight in cold water. Using a large bowl, make sure that the beans are covered by at least 3 inches of water.
2. You can roast the peppers ahead of time and store them in the refrigerator until you need them. Cut the peppers into quarters. Remove the seeds and membrane. Broil the peppers, skin side up, until the skin blisters and turns black. Remove from the oven, place the peppers in a mixing bowl and cover the bowl with plastic wrap. Let the peppers steam for 10 minutes. When the peppers have cooled, the skins should be easy to remove. Remove the skin, dice the peppers and store them in the refrigerator.
3. To make the beans: set a large pot over high heat and add the olive oil. When the oil is hot, add the chorizo and saute it until it is fully cooked and beginning to brown around the edges.
4. Remove the chorizo from the pot and set it aside. Add the garlic and shallot to the pot and cook over medium heat, stirring occasionally, until they are soft and beginning to brown around the edges. Drain the soaked beans and add them to the pot. Add water to cover the beans by 1 inch (should be approximately 4 cups). Bring to a boil, then reduce heat so that the beans are simmering. In approximately 60-90 minutes, the liquid should be nearly evaporated. At this point, season the beans with salt and pepper to taste, and add the cooked chorizo and diced yellow peppers. Continue cooking the beans using the lowest heat possible while you prepare the octopus.
5. To prepare the octopus, set a large skillet over high heat. Add the canola oil. When the oil just begins to smoke lightly, add the octopus tentacles. Sear the octopus on both sides, until it looks crispy and brown around the edges. Season the octopus lightly with salt and pepper. Transfer the seared octopus to a cutting board, and cut it into bite-size pieces. Add the octopus to the cooked beans. Add the oregano and a squeeze of lemon juice. Stir everything to combine, and taste. Adjust the seasoning as necessary with more salt, pepper, or lemon juice. Serve and enjoy.