Longevity Stew with Black Eyed Peas
Great recipe from the blue zones region of Ikaria for a rainy day (or any day). It’s also perfect for anyone following the Mediterranean diet.
Print
Pin
Servings: 4
Calories: 410kcal
Equipment
- 1 stock pot
Ingredients
- ½ cup extra virgin olive oil
- 1 large red onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 fennel bulb
- 1 cup black eyed peas
- 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
Instructions
- 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
Nutrition
Calories: 410kcal | Carbohydrates: 32g | Protein: 11g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 64mg | Potassium: 824mg | Fiber: 7g | Sugar: 6g | Vitamin A: 424IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 4mg