Ingredients
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1 (1 kg) octopus
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500 gr black Eyed Peas
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Olive Oil
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1 Onionfinely chopped
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1 sc. Garlicfinely chopped
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1 carrotOr chopped leeks
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2 ripe tomatoesgrated
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20 ml Ouzo
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2 Bay Leaves
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2 sprigs rosemary
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1 cinnamon stick
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1 star anise
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2-3 grains allspice
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Salt and pepper
Directions
Delicious recipe shared by Chef Tziovaras Dimitris of 5-star rated Makedonia Palace Hotel, in the heart of Thessaloniki, Greece.
How to Cook Octopus with Black Eyed Beans
- 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.
- 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.
