Ikarian Black Eyed Pea Stew (Blue Zone Recipe)

Blue Zone Recipe

This is probably my favorite of the blue zone recipes I’ve tried so far. Which I was not expecting. As a child, I hated black eyed peas and that sentiment continued into adulthood. That is, till this blue zone recipe. Which is comical because I love to cook, obviously and experiment and try new things. But black eyes peas were never on my menu. This recipe has changed that for me. I am grateful for this nourishing recipe I tried, that will forever grace my tables and feed my future children. Apologies for no step by step pictures, they will be coming in the future.
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Ikarian Black Eyed Pea Stew

Ikaria is a Greek island in the Aegean Sea. This stew is from the centenarians that live there. This stew has the iconic flavors of Ikaria and the comfort of a nourishing hug. This dish is olive oil rich, but is saved for the end, why? Heat breaks down the oil and there for topping the stew at the end with the olive oil is the best way to get the health fats from this recipe. If you enjoyed this, you will want to check out my recipe from Sardinia, The Sardinian Herb Soup.

Ok for the Mediterranean diet?

Of course! This is a Mediterranean diet friendly dish. I don’t follow the Mediterranean diet, but have thought about it in the past. The diet focuses on overall eating patterns rather than strict formulas or calculations, like calorie counting and such. this diet focus’s on what you are eating. Some things allowed in the Mediterranean diet are: lots of olive oil, omega-3 fatty fish, lots of fruits and veggies, wine in moderation, limiting meat, lots of whole grains, beans and lentils. Of course there is more to this list but just so you understand. And this blue zone recipe is certainly Mediterranean diet approved.

The recipe:

Ingredients:

• 2 cups black-eyed peas (canned or soaked)
• 4 tbsp extra virgin olive oil
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, diced
• 1 medium fennel bulb
• 2 tsp minced garlic
• 3 large carrots, chopped
• 2 medium heirloom tomatoes, diced
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp salt
• 1 cup kale leaves chopped
• 1/2 cup chopped dill
• 2 cups of water (about)

Method:

The first thing we are going to do it chop all of our vegetables. Onion, fennel, carrots and tomatoes. In a Dutch oven or large pan you are going to pour olive oil, onion and fennel. You will need to stir often let cook till the onions and fennel are soft, about 8 minutes or so. Add your aromatic (garlic) and cook till the fragrance releases, about 30 seconds.

Stir in your black eyed peas, carrots, tomato paste, bay leaves and salt. Stir till it is all incorporated. Now add enough water to cover your vegetables, do NOT over fill! Over your Dutch oven with the lid and lower the heat to low. Simmer for about 50 minutes.

While that is cooking prepare your kale. I don’t use the hard stem part of the kale, I only use the leaves for this recipe. After the 50 minutes has passed add the kale and dill to the pot and stir. Now cover and cook for an additional 10-15 minutes, until kale has softened.

Discard the bay leaves. Plate your beautiful longevity stew, add olive oil and fresh dill on top! And ENJOY. Let me know your thoughts on this stew if you tried it. I hope you loved it as much as I do.