---
comments: true
---
# :stew: Ikarian Longevity Stew

![Ikarian Longevity Stew](../assets/images/ikarian-longevity-stew.jpg){ loading=lazy }

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

## :salt: Ingredients

- :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

## :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 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.

## :link: Source

- Blue Zones