10. Ikarian Stew
Ingredients
- 2 cups dried black-eyed peas
- 1/2 cup extra virgin olive oil, divided
- 1 large yellow or white onion, diced (about 1½ cups)
- 1 medium fennel bulb, trimmed, halved, and sliced into thin strips
- 2 teaspoons minced garlic
- 3 large carrots, peeled and chopped (about 1 cup)
- 1 large red globe, beefsteak, or heirloom tomato, diced (about 3/4 cup)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon salt
- 4 large kale leaves, slivered
- 1/2 cup chopped fresh dill
Instructions
- 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. Boil for 1 minute. Set aside off the heat and soak for 1 hour. Drain in a colander set in the sink.
- Warm 1/4 cup of the olive 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. Add the garlic and cook until fragrant, about 20 seconds. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves and salt and stir until the tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium-high and bring to a boil.
- Cover, reduce the heat to low, and simmer slowly until the black-eyed peas are tender (not rocklike but not mush), about 50 minutes.
- Stir in the kale leaves and dill. Cover and cook until the kale is tender, 5-10 minutes. Discard the bay leaves. Ladle into four bowls. Drizzle 1 tablespoon olive oil on top of each helping.
