Ikarian Longevity Stew with Black-Eyed Peas

My son, Weston, and his wife, Christine, rave about this healthy vegan recipe from bluezones.com. They use 2 cups of peas (sometimes 3) vs the 1 cup specified in the original recipe. They also add the peas after the mixture has been simmering for 20 minutes, then continue to simmer 20 minutes more until the peas are tender-firm.

INGREDIENTS

  • ½ cup extra virgin olive oil

  • 1 large red onion, finely chopped

  • 4 garlic cloves, finely chopped

  • 1 fennel bulb

  • 2 cups (16 ounces) canned black-eyed peas (If using 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 in recipe.)

  • 1 large, firm ripe tomato, finely chopped

  • 2 teaspoons tomato paste, diluted in ¼ cup water

  • 2 bay leaves

  • salt to taste

  • 1 large bunch dill, finely chopped

  • water

PROCEDURE

  1. In a large nonstick pan, 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.

  2. 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, uncovered, until the black-eyed peas are about half way cooked. (Check after 40 minutes, but it may take over an hour.)

  3. Add the chopped dill and season with salt.

  4. Continue cooking until the black-eyed peas are tender. Remove, pour in remaining olive oil and serve.

Watch their video on how to make it: Recipe Video

RecipesSusan JohnsonComment