Ingredients

The following ingredients have 4 Servings
  • 2 cups dried black-eyed peas
  • 1/2 cup extra-virgin olive oil, divided
  • 1 large yellow or white onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 1 fennel bulb, chopped or sliced
  • 3 large carrots, chopped
  • 1 large tomato, diced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon salt
  • 4 large kale leaves, slivered
  • 1/2 cup chopped fresh dill

Instruction

  • Sort black-eyed peas and remove any damaged peas, stones, or debris.
  • Add peas to a large pot, cover with cold water 2 inches above the peas. Bring to a boil and cook for 1 minute. Cover and remove heat and allow to soak for 1 hour. Drain peas and set aside.
  • Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add the onion and fennel; cook, stirring often, until soft, about 5 minutes. Add the garlic and cook another 20-30 seconds. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves and salt. Stir until tomato paste dissolves. Add enough water to cover the vegetables. Bring to a boil.
  • Cover, reduce the heat to low and simmer until the black-eyed peas are tender, about 50 minutes. Stir in kale and dill. Cover and cook until the kale is tender, 5-10 minutes. Discard the bay leaves. Ladle into four or five bowls. Drizzle 1 tablespoon olive oil on top of each serving.