IKARIAN STEW

Ikarian Stew image

Number Of Ingredients 12

1/2 cup Dill
2 cups Dried Black Eyed Peas
1/2 cup Olive Oil
1 1/2 cups Yellow/White Onion
1 piece Fennel Bulb - Trimmed, Halved, Sliced into strips
2 teaspoons Garlic - minced
1 cup Carrots - peeled, chopped
3/4 cup Red Globe/Heirloom Tomato
2 tablespoons Tomato Paste
2 pieces Bay Leaves
1 teaspoon Salt
4 pieces Kale Leaves - slivered

Steps:

Spread the black-eyed peas on a large baking sheet and pick over to remove any damaged peas or debris. Put peas in large pot, add enough cool tap water to submerge by 2 in and bring to a boil over high heat. Boil for 1 min and set aside for 1 hr. Drain and let peas sit in strainer.
Warm 1/4 cup olive oil in large pot and set over medium heat. Add: onion, fennel; cook, stirring often, until soft about 8 mins. Add garlic and cook until fragrant, about 20 sec. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves and salt. Stir until 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 rock-like but not mushy) about 50 mins.
Stir in the kale leaves and dill. Cover and cook until the kale is tender, 5-10 mins. Discard bay leaves. Ladle into bowls. Drizzle 1 tbsp olive oil on each helping.