Ikarian Longevity Stew
½ lb. dried black-eyed peas
1 Tbsp. extra virgin olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1 large tomato, finely chopped
2 tsp. tomato paste, diluted in ¼ c. water
2 bay leaves
¼ tsp. salt
1 fennel bulb (finely chopped)
Rinse black eyed peas in colander. Heat olive oil over MEDIUM heat and cook onion and garlic stirring occasionally, until soft, about 12 minutes. Add black-eyed peas and toss to coat in oil. Add tomato, tomato paste and enough water to cover the beans about an inch. Add bay leaves. Bring to boil, reduce heat and simmer until black-eyed peas are about halfway 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 and add fennel. Continue cooking until black eyed peas are tender.
Makes 3 servings
175 calories; 5g fat; 319mg sodium; 8g fiber, 5g protein 0 carbs.