Greek Octopus with Black Eyed Beans
Delicious recipe shared by Chef Tziovaras Dimitris of 5-star rated Makedonia Palace Hotel, in the heart of Thessaloniki, Greece.
Whether you’re a seafood aficionado or looking to expand your palate, this recipe is a savory treat for any occasion. Join us as we unravel the art of crafting this delightful Mediterranean fusion, sure to make waves at your next dinner gathering. Get ready to savor every bite!
Greek Octopus with Black Eyed Beans
Ingredients
- 1 kg octopus
- 500 gr black eyed peas
- olive oil
- 1 onion
- 1 garlic
- 1 carrot
- 2 ripe tomatoes
- 20 ml ouzo
- 2 bay leaves
- 2 sprigs rosemary
- 1 cinnamon stick
- 1 star anise
- 2-3 grains allspice
- salt
- pepper
Instructions
- Place the beans in a saucepan with water, bring them to a boil, and pour them into a colander and rinse.
- In a saucepan with boiling water, simmer the octopus for 5 minutes and remove.
- Put the olive oil in the hull* over a low heat and sauté the chopped onion, the leek, the carrot, and finally the garlic.
- Quench with ouzo, add the grated tomato, beans, octopus, herbs and spices.
- Fill with vegetable broth or water till it is just above the beans, cover with the lid and bake for 1 hour in a preheated oven at 180 °C/ 356 ℉.
- Once it comes out of the oven, adding some olive oil and freshly ground pepper and serve.
- Bon appetit!
- * Hull is a traditional Greek cooking pot similar to a Dutch oven. Instead of a hull or Dutch oven you can use a large deep pan with a lid. Just make sure the pan has no plastic and can be safely used in an oven.
Notes
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