Octopus with Black Eyed Beans

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Octopus with Black Eyed Beans

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Ingredients

1 (1 kg) octopus
500 gr black Eyed Peas
Olive Oil
1 Onion finely chopped
1 sc. Garlic finely chopped
1 carrot Or chopped leeks
2 ripe tomatoes grated
20 ml Ouzo
2 Bay Leaves
2 sprigs rosemary
1 cinnamon stick
1 star anise
2-3 grains allspice
Salt and pepper
  • Medium

Ingredients

Directions

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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

  1. Place the beans in a saucepan with water, bring them to a boil, and pour them into a colander and rinse.
  2. In a saucepan with boiling water, simmer the octopus for 5 minutes and remove.
  3. Put the olive oil in the hull* over a low heat and sauté the chopped onion, the leek, the carrot, and finally the garlic.
  4. Quench with ouzo, add the grated tomato, beans, octopus, herbs and spices.
  5. 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.
  6. Once it comes out of the oven, adding some olive oil and freshly ground pepper and serve.
  7. 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.

Octopus with black-eyed beans in the hull

Octopus with black-eyed beans in the hull
Octopus with black eyed beans in the hull

Dimitris Tziovaras

Tziovaras Dimitris is the Head Chef at the 5-star rated Makedonia Palace Hotel, in the heart of Thessaloniki, Greece and instructor at the La Chef Levi cooking school. Follow him on Instagram for some amazing culinary creations.

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