Ikarian Longevity Stew

🥘 Ingredients

• bay leaves
  2
• black-eyed peas
  8 oz
• chopped dill
  1 bunch
• fennel bulb
  1
• garlic
  4 cloves
• olive oil
  8 tbsp
• red onion
  1 large
• salt
• tomato
  1 large
• tomato paste
  2 tsp

1. 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.

   olive oil: 4 tbsp, red onion: 1 large, garlic: 4 cloves, fennel bulb: 1, black-eyed peas: 8 oz
2. 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.)

   tomato: 1 large, tomato paste: 2 tsp, bay leaves: 2
3. 3

   Add the chopped dill and season with salt .

   chopped dill: 1 bunch, salt
4. 4

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

   olive oil: 4 tbsp