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Longevity Stew with Black Eyed Peas

Blue Zones
Chef Amy Ferguson will prepare Longevity Stew with Black Eyed Peas, a hearty, nutrient-packed Mediterranean dish from the Greek Island of Ikaria, one of the world’s “Blue Zones” known for the exceptional longevity of their inhabitants.
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 410 kcal

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: 410kcalCarbohydrates: 32gProtein: 11gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 64mgPotassium: 824mgFiber: 7gSugar: 6gVitamin A: 424IUVitamin C: 14mgCalcium: 85mgIron: 4mg
Keyword Easy, Vegetarian
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