• 1 kg octopus
• 2 large onions
• Olive oil
• a piece of red pepper
• 250 g of haricot beans with their corresponding broth
• 1 glass of white wine
• 2 laurel leaves

To make the "picada"
 

• 15 toasted almonds
• 2 cloves of garlic
• a little parsley
• a little chilli pepper (optional)
• a slice of toasted bread

Preparation

Cut up the octopus and boil it in a little water. Cook the onion (finely cut into half moons) in a pan with olive oil together with, very finely cut, red pepper (cooked at not too high a flame). When the onion is cooked, add the cooked octopus, laurel and white wine. Leave to cook for another ten minutes and then add the haricot beans and a little of the broth. Leave to cook for another 5 minutes before adding the mince and some salt. Then leave to simmer for another 10 minutes and the dish should be ready to serve.

Restaurant Bargués de Cervera (la Segarra)