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Shortcut Ikarian Longevity Stew

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 quarts

Ingredients

  • 2 tablespoons olive oil, plus more for serving
  • 1 fennel bulb, chopped
  • 1 onion, chopped (red, white, yellow, whatever you have)
  • Kosher salt
  • Freshly ground black pepper
  • 2-4 garlic cloves, chopped (or 1/2 teaspoon garlic powder)
  • Two 15-oz cans black-eyed peas, drained and rinsed
  • One 15-oz can petite diced tomatoes
  • 4 cups (960 g) water
  • 1 bay leaf
  • Chopped fresh or frozen kale (optional) as much or as little as you want
  • Half or full bunch dill, chopped

Instructions

  • Heat a medium pot or Dutch oven over medium heat. Add the olive oil and let heat.
  • Add the fennel and onion. Season with salt and pepper. Cook until softened, 5 to 7 minutes.
  • If using fresh garlic, add it now and cook until aromatic, 30 to 60 seconds. Otherwise, stir in the garlic powder.
  • Add the black-eyed peas, diced tomatoes, water, and bay leaf. Bring to a boil. Reduce to a simmer. Let simmer until flavors are merged and beans are tender, about 20 minutes.
  • Stir in the kale (if using) and simmer until wilted and heated through, 5 minutes. Turn off the heat and stir in the dill.
  • To serve, ladle the stew into bowls and top with a drizzle of olive oil and some freshly ground black pepper.

Notes

  • If doubling the recipe, you will need a larger pot. I use this one.