Beans and Salsa

1. Shell your beans into a bowl, and rinse them twice under tepid water. On the third fill-up, use cold water and let the beans soak for six hours before cooking them. Transfer the beans and water to a cooking pot.

2. Bring the water to a boil, reduce the heat to a simmer and cover. Taste the beans every 10 minutes until they are done, looking for a slightly waxy texture that just starts to fall apart on the first bite -- anywhere between 30 minutes to an hour, depending on the power of your stove.

3. Use this time to make your salsa, consisting of two parts cilantro and parsley to one part oil. Season to taste.

Roasting Calamari or Baby Octopus

1. Get a pan scorching hot and leave on it on high until you see a light layer of smoke. Add about 1/2 cup of oil, season the tubes and tentacles lightly with salt and drop them in. Turn frequently to achieve an even cook on both sides.

2. When the tubes just start to lose their translucent texture, remove them from the heat and lay them out on a paper towel. Add the rest of the oil, bring it up to a smoking temperature and add your beans. Take the pot off the stove after two minutes and transfer the contents to a colander in the sink.

3. Combine the ingredients in a bowl with the salsa. Grate fresh orange zest on top for an extra kick of citrus.