Rinse the beans and put them in a pot with the sage, 1 clove of garlic, 1 chili pepper, and 2 large spoonfuls of Extra Virgin Olive Oil. Add water 4 times the weight of the beans. Cover with a lid and set on the lowest possible flame and allow to slow cook for at least 2 hours before tasting the beans for doneness.
Take out the sage and chili pepper and process with an immersion blender until smooth. Taste and adjust the salt.
In another pot, add 2 parts water for every part octopus and add 3 cups of AMOR, 1 chili pepper, and 2 fresh bay leafs. Clean the octopus under running water and remove the eye. When the water boils, immerge the octopus in boiling water 3 times in order to curl the tentacles and achieve a firm texture. Let the octopus boil for 20 minutes, then turn off the burner and let sit in the still water for another 10 minutes before straining.
Cut the octopus into bite-size pieces.
In a large pan, sauté Extra Virgin Olive Oil, 2 cloves of minced garlic, 1 minced chili pepper without the seeds, and the leaves of 4 twigs of thyme. Once the garlic softens and turns golden brown, add the cut octopus and sauté on a high flame. Add a half cup of AMOR and allow the alcohol to evaporate. Taste and adjust the salt.
Serve the octopus on a bed of the bean puree alongside a glass of AMOR. The delicate texture of the bean puree and the rich flavor of the octopus match sensationally with the silky and intense AMOR!