FASTING RECIPE: Octopus with black-eyed beans in a Dutch oven

Octopus with black-eyed beans

This delicious recipe for octopus with black-eyed beans is by sous chef Dimitris Tziovaras and is ideal for fasting.

Materials for six servings:

One octopus (kilo)
500 gr. Black Eyed Peas
Extra virgin olive oil
One onion, chopped
One clove of garlic, chopped
One carrot
½ chopped leek
Two ripe tomatoes (grated)
20ml ouzo
Two bay leaves
2 sprigs of rosemary
One cinnamon stick
One star anise
2-3 allspice grains
Salt and Pepper

Procedure

Step 1: Put the beans in a pot with water, let them simmer for about an hour, pour them into a colander, and rinse them. In another pot of boiling water, blanch the octopus for 5 minutes and remove it.

Step 2: Put the olive oil in a Dutch oven over low heat and sauté the chopped onion, leek, carrot and finally the garlic. Extinguish the vegetables with the ouzo, and then add the grated tomato, the beans, the octopus, herbs, and spices.

Step 3: Fill with vegetable stock or water until the beans are covered about two finger width above, close tightly the Dutch oven's lid and bake for 1 hour in a preheated oven at 180°C. As soon as it comes off the heat, serve after adding olive oil and freshly ground pepper.

Octopus with black-eyed beans

By Dimitris Tziovaras for Olive Magazine. Translated by Paul Antonopoulos.

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