Ikarian Longevity Stew ★★★★★1 review

Serves 4 | Prep time: 60 mins | Cooking time: 45-60 mins

INGREDIENTS

• ½ cup extra virgin olive oil
• 1 Large red onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 medium sized fennel bulb
• 1 small white / purple sweet potato
• 1 cup dry black eyed beans (boil covered in water for one minute, remove from heat, cover and let sit for one hour. Drain, rinse and use)
• 1 large firm ripe tomato, finely chopped
• 2 tsp tomato paste
• 2 bay leaves
• salt to taste
• 1 bunch of dill, finely chopped
• 1 handful of parsley leaves, chopped

METHOD

1. Heat half the olive oil over a medium heat and cook the onion, garlic, sweet potato and fennel bulb stirring occasionally, until soft (about 12 minutes).Add the black eye beans and toss to coat in the oil.
2. Add the tomato,tomato paste and enough water to cover the beans by about an inch. Add the bay leaves.Bring to boil, reduce heat and simmer until the black eyed beans are about half way cooked. (Check after 40 minutes, but it may take over an hour.)
3. Add the chopped dill and parsley, season with salt.
4. Continue cooking until the black eye beans are tender. Remove, pour in remaining raw olive oil and serve.

Note: You could add a few leaves of kale at the end which also tastes great if you like. Also sweet potato could be replaced with carrots if you prefer a less sweet flavour.

Ingredients for Ikarian Longevity Stew