Ikarian Longevity Stew

……….”and the city
had taken its first steps
to changing its diet

….writes Dan Buettner on page 231 of Blue Zones Kitchen.

Who doesn’t want to live better? Who doesn’t want to live longer? “The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100.”

I have found through this book one of the easiest stews that is loaded with goodness!

Ikarian Longevity Stew

1 cup dried black-eye peas
(or 8 ounce can, drained. As well, chickpeas or another legume would be fine)
1/2 cup extra-virgin olive oil, divided
1 large red onion, finely chopped
4 garlic cloves, finely chopped
1 fennel bulb, chopped
1 large, firm ripped tomato, finely chopped
2 teaspoon tomato paste, diluted in 1/4 cup of water
2 bay leaves
1 bunch dill, finely chopped
salt (optional)

If using dried black-eyed peas: cover with water and bring to a boil for 1 minute. Remove from heat, cover and let stand for an hour. Drain and rinse. (If using canned black-eyed peas, skip this step)

In a large pot, heat half the olive oil over medium heat and cook the onion, garlic and fennel, stirring occasionally, until soft, about 12 minutes.

Add the black-eyed peas and toss to coat with oil. Add the tomato, tomato paste, and enough water to cover the beans by about an inch. Add the bay leaves.

Bring pot to a boil, reduce heat, and simmer until the black-eyed peas are about halfway cooked – if using dried peas. Check after 40 minutes, but it may take over an hour. (it did take longer for me). If using canned, skip to the next step after 10 minutes.

Add the chopped dill and season with salt to taste. Continue cooking until the black-eyed peas are tender – about 20 minutes.

Remove from heat and pick out and discard the bay leaves. Pour in remaining olive oil, stir and serve.

NOTE: I think you could add 1 cup of other veggies : zucchini, spinach, etc
Double it up to freeze.


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