Preparation

Cook the octopus:
Place the octopus in the pressure cooker and pour 33cl of beer, do not add water. Cover the pan and cook for 35 minutes.


Apart, cook the beans in water with an onion and half the oil, for 50 minutes.

Saute the remaining onion and the chopped garlic in the remaining oil.

Add the sliced ​​carrots and the bay leaf and drizzle with the wine.

Add the beans and about 3 dl of cooking water.

Season with salt and pepper and add the chopped parsley.

Add the cut octopus to pieces and cook for 15 minutes.
Rectify the seasonings and serve, garnished with fresh parsley.

Suggestion: Add half chopped homemade chorizo ​​to the stew, to give a more refined flavor to the feijoada.

Ingredients

  • 1.5 kg of octopus
  • 500 gr of soaked red beans
  • 2 onions
  • 2 dl of olive oil
  • 4 cloves of garlic
  • 2 carrots
  • 1 bay leaf
  • 1 dl of white wine
  • salt and pepper
  • 1 bunch of parsley