Beans with romesco sauté recipe

•2 jars of Ferrer Ganxet Beans
•200 g of Octopus cut into pieces
•100 ml of olive oil
•1 jar Ferrer Romesco Sauce
•Ferrer Allioli Sauce (reduced with cream)

METHOD:

• Clean, cut up and boil the octopus.
• When it is very tender, brown it a bit in a pan with olive oil until it gets a bit dark.
• In the same pan, add the Ferrer Ganxet Beans and the Ferrer Romesco Sauce. Stir thoroughly so that the ingredients are evenly distributed.
• This plate can be served with Ferrer Allioli Sauce (reduced with cream).