Ikarian Longevity Stew

Ingredients

Serves
4

• 2 bay leaves
• 8 oz black-eyed peas
• 1 bunch chopped dill
• 1 fennel bulb
• 4 garlic
• 0.5 cups olive oil
• 1 large red onion
• salt
• 1 large tomato
• 2 tsp tomato paste
• some water or vegetable broth

Slow Cooker

Serves
8

• 4 bay leaves
• 16 oz black-eyed peas
• 2 bunches chopped dill
• 2 fennel bulbs
• 8 garlic cloves
• 1 cup olive oil
• 2 large red onions
• salt
• 2 large tomatoes
• 4 tsp tomato paste
• 6 cups water or vegetable broth

Instructions

Step 1

Heat half the olive oil over medium heat and cook the red onion, garlic, and fennel bulb stirring occasionally, until soft (about 12 minutes). Add the black-eyed peas and toss to coat in the oil.

Step 2

Add the tomato, tomato paste and enough water or vegetable broth 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.)

Step 3

Add the chopped dill and season with salt.

Step 4

Continue cooking until the black-eyed peas are tender. Remove, pour in remaining raw olive oil and serve.

Sources

• Blue Zones
• Recipe Box

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