---
comments: true
tags:

  - recipe-box
  - the-blue-zones-kitchen
---

# :stew: Ikarian Longevity Stew

![Ikarian Longevity Stew][1]{ loading=lazy }

## :salt: Ingredients

| :fork_and_knife_with_plate: Serves |
|:------:|
| 4      |

- :herb: 2 bay leaves
- :canned_food: 8 oz black-eyed peas
- :seedling: 1 bunch chopped dill
- :garlic: 1 fennel bulb
- :garlic: 4 garlic
- :olive: 0.5 cups olive oil
- :onion: 1 large red onion
- :salt: salt
- :tomato: 1 large tomato
- :tomato: 2 tsp tomato paste
- :stew: some water or vegetable broth

### :stew: Slow Cooker

| :fork_and_knife_with_plate: Serves |
|:------:|
| 8      |

- :herb: 4 bay leaves
- :canned_food: 16 oz black-eyed peas
- :seedling: 2 bunches chopped dill
- :garlic: 2 fennel bulbs
- :garlic: 8 garlic cloves
- :olive: 1 cup olive oil
- :onion: 2 large red onions
- :salt: salt
- :tomato: 2 large tomatoes
- :tomato: 4 tsp tomato paste
- :stew: 6 cups water or vegetable broth

## :pencil: 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.

!!! tip "Slow Cooker"

    If cooking in a slow cooker, double the recipe except for vegetable broth, use 6 cups. Cook on high for 9 hours.

## :link: Sources

- Blue Zones
- Recipe Box

[1]: <../assets/images/ikarian-longevity-stew.jpg>