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Homemade Greek Octopus with Black Eyed Beans photo

Greek Octopus with Black Eyed Beans

This Greek Octopus with Black Eyed Beans is a flavor-packed dish that combines tender octopus with hearty beans and aromatic herbs!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 1 kg octopus Fresh or thawed, cleaned and prepared.
  • 500 g black-eyed peas Dried or canned; if using dried, soak them beforehand.
  • Olive oil For sautéing and drizzling.
  • 1 onion Chopped, for a sweet base flavor.
  • 1 garlic Minced, to enhance the savory profile.
  • 1 carrot Chopped, for color and sweetness.
  • 2 ripe tomatoes Diced, adding freshness and acidity.
  • 20 ml ouzo A traditional Greek anise-flavored spirit.
  • 2 bay leaves For aromatic depth.
  • 2 sprigs rosemary Fresh if possible, to impart a fragrant note.
  • 1 stick cinnamon For warmth and subtle sweetness.
  • 1 star anise To bring a hint of licorice flavor.
  • 2-3 grains allspice For a slightly peppery and warm taste.
  • Salt To taste.
  • Pepper To taste.

Equipment

  • Large pot
  • Skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Cooking Instructions:
  1. If you’re using dried black-eyed peas, soak them in water overnight. When ready to cook, drain and rinse them.
  2. Place the peas in a large pot with water, bring to a boil, and then simmer until tender.
  3. Meanwhile, in a skillet, heat olive oil and sauté the onion, garlic, and carrot until soft.
  4. Add the octopus and cook until it starts to brown, then add the tomatoes and herbs.
  5. Combine the cooked black-eyed peas with the octopus mixture, seasoning to taste, and serve.

Notes

  • For a spicier kick, add red pepper flakes.
  • Serve with crusty bread to soak up the delicious juices!
  • This dish can be made in advance and reheated for easy entertaining.