This savory one-pot and protein-rich stew not only has the iconic flavors of Ikaria but also is an easy way to prolong your life. Also, it's Dan Buettner favorite recipe! He recommends freezing the leftovers to eat during a busy week.
- 2 cups dried black-eyed peas
- 1 cup extra-virgin olive oil
- 1 cup large yellow or white onion, diced
- 1 medium fennel bulb, trimmed, halved, and sliced into thin strips
- 2 tsp minced garlic
- 1 cup peeled and chopped carrot
- 1 cup diced red globe, beefsteak, or heirloom tomato
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp salt
- 4 large kale leaves, slivered
- 1 bunch chopped fresh dill
1. Spread the black-eyed peas on a large baking sheet and pick over to remove any damaged peas or debris. Put the peas in a large pot, add enough cool tap water to submerge by 2 inches, and bring to a boil over high heat.
2. Boil for 1 minute. Set aside to soak for 1 hour. Drain in a colander and set in the sink.
3. Warm 1 cup oil in a large pot or Dutch oven set over medium heat. Add the onion and fennel; cook, stirring often, until soft, about 8 minutes.
4. Add the garlic and cook until fragrant, about 20 seconds. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves, and salt until the tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium-high and bring to a boil.
5. Cover, reduce the heat to low, and simmer slowly until the black-eyed peas are tender (not rocklike but not mush), about 50 minutes.
6. Stir in the kale leaves and dill. Cover and cook until the kale is tender, 5 to 10 minutes. Discard the bay leaves. Ladle into four bowls. Drizzle 1 tablespoon olive oil on top of each helping.
Tip: For a quicker meal, substitute 4 cups frozen black-eyed peas, thawed, or 4 cups drained and rinsed canned black-eyed peas—and skip step 1. Simmer the stew in step 3 for only 25 minutes to blend the flavors and cook the fennel. Complete step 4 as directed.
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This recipe was recently featured in Creed’s Scott Stapp Speaks Out on Addiction.