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Recipe

LONGEVITY STEW WITH BLACK EYED PEAS

Serves:4

Serves: 4
Preparation time: 15 minutes
Cooking time: 1 hour
Total time:  1 hour 15 minutes

Great recipe from the blue zones region of Ikaria. It’s also perfect for anyone following the Mediterranean diet.

Ingredients

  • ½ cup extra virgin olive oil
    1 large red onion, finely chopped
    4 garlic cloves, finely chopped
    1 fennel 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

Preparation

  • 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.
    main ingredients: type of recipe:
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    stew  type of dish: main   cuisine: Greece   season and occasion: Winter   dietary considerations: Healthy   Type of meal: dinner  
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