Ikarian Longevity Stew¶
Ingredients¶
2 bay leaves
8 oz (175 g) black-eyed peas
1 bunch chopped dill- 1 fennel bulb
4 garlic
0.5 cups (100 g) olive oil
1 large red onion- salt
1 large tomato- 2 tsp Tomato Paste
some water or Vegetable Broth
- 4 bay leaves
- 16 oz (350 g) black-eyed peas
- 2 bunches chopped dill
- 2 fennel bulbs
8 garlic cloves- 1 cup (200 g) olive oil
- 2 large red onions
- salt
- 2 large tomatoes
- 4 tsp Tomato Paste
- 6 cups (1362 g) 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.
Slow Cooker
If cooking in a slow cooker, double the recipe except for Vegetable Broth, use 6 cups. Cook on high for 9 hours.
Sources¶
- Blue Zones
- Recipe Box