Octopus stew

Ingredients:
Octopus 2 kgs, 5 cloves garlic, 6 tablespoons (soup) of oil, 4 onions, salt to taste 3 carrots, 1 cup of white wine, parsley and pepper to taste

Preparation:
Soak the beans in advance. Drain it and cook it in a pressure cooker. Clean the octopus, wash it and put to cook it in a pot on its own with a whole peeled onion and a drizzle of olive oil.
Saute crushed garlic with olive oil and butter in the main pot where everything is mixed. Add the remaining chopped onions and carrots scraped and cut into slices. Season with salt and pepper and saute. Add the white wine and boil until it evaporates. Add the octopus cut into pieces and baked beans.
Add a little water in which cooked octopus and season with salt and pepper. Apure low heat. Take a couple tablespoons of beans and mash with a fork. Place this kneaded back into the saucepan and stir to thicken. Apure again. Remove from heat, add the chopped parsley and serve while hot. Accompany it with hot rice and salad.