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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