Longevity Stew with Black Eyed Peas
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.
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
Tried this recipe?Let us know how it was!