Ikarian Longevity Stew with Black Eyed Peas
Serves / Yields: 4 servings
- ½ cup extra virgin olive oil
- 1 large red onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 fennel bulb (sweet anise bulb)
- 1 cup (8 ounces) black eyed peas (with dried peas, bring to a boil, boil for 1 minute, remove from heat, cover and let sit for an hour. Drain, rinse, and use.)
- 1 large, firm ripe tomato, finely chopped
- 2 tsp tomato paste, diluted in ¼ cup water
- 2 bay leaves
- salt to taste
- 1 bunch dill, finely chopped
- Heat half the olive oil over medium heat and cook the onion, garlic, and fennel bulb stirring occasionally, until soft (about 12 minutes). Add the black-eyed peas and toss to coat in the oil.
- Add the tomato, tomato paste and enough water to cover the beans by about an inch. Add the bay leaves. Bring to a boil, reduce heat and simmer until the black-eyed peas are about half way cooked. (Check after 40 minutes, but it may take over an hour.)
- Add the chopped dill and season with salt.
- Continue cooking until the black-eyed peas are tender. Remove, pour in remaining raw olive oil and serve.
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