Ikarian Longevity Stew

🥘 Ingredients

• olive oil ¼ cup
• red onion 1 large
• garlic 4 cloves
• fennel bulb 1
• black-eyed peas 8 oz
• tomato 1 large
• tomato paste 2 tsp
• bay leaves 2
• chopped dill 1 bunch
• salt
• olive oil ¼ cup

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.
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.)
3. 3

   Add the chopped dill and season with salt .
4. 4

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