Longevity Stew

½ pound black eyed peas
½ cup extra virgin olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1 large, firm ripe tomato, finely chopped
2 teaspoons tomato paste, diluted in ¼ cup water
2 bay leaves
Salt to taste
1 bunch wild fennel or 1 fennel bulb, finely chopped and 1 bunch dill, finely


• Rinse the black eyed peas in a colander.
• Heat half the olive oil over medium heat and cook the onion and garlic, 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. You don’t want stones and you don’t want mush. You can also
cook this ahead and reheat.) Season with salt. Add the wild fennel. (Note: if wild
fennel is unavailable, cook the chopped fennel bulb with the onion and garlic and
add the dill in place of the wild fennel.) Continue cooking until the black eyed
peas are tender. Remove, pour in remaining raw olive oil and serve.

Compliments of http://www.bluezones.com

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