“Ikarian” Longevity Stew (inspired by a Blue Zones Recipe)

I love this recipe! The only thing I changed from the original, was significantly reducing the amount of oil used. It is a great recipe to make at the beginning of a new year for good luck:).

INGREDIENTS

• 2 T 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

DIRECTIONS

1. Heat 1 T 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.

2. 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.)

3. Add the chopped dill and season with salt.

4. Continue cooking until the black-eyed peas are tender. Remove, add 1 T olive oil and serve.