The Blue Zones are five places on earth that have communities with the longest lived peoples.  Dan Buettner and his colleagues researched these vastly different areas and found some commonalities which they labeled the Power 9.  Three of the nine commonalities dealt with food, one of which was that 80% of the diets were plant based and included lots of beans.  This Longevity Stew recipe is from Ikaria, Greece  and the taste is elevated by a signifiant amount of great olive oil.  Check out the Blue Zones site for more recipes and information.

Ingredients:

1/2 cup extra virgin olive oil, divided
1 large red onion, finely chopped
4 garlic cloves, finely chopped
1 fennel bulb, chopped
1 cup (8 ounces) dried black eyed peas*

1 large firm tomato, finely chopped
2 tsp tomato paste, diluted in 1/4 cup water
2 bay leave
salt to taste*
​1 bunch dill, finely chopped

*dried black-eyed peas do not have to be soaked and will cook in about an hour.  However, instead of using 8 ounce of dried peas, I usually use a 15 oz can of drained peas and shorten the cooking time.

Directions:

1. Heat half the olive oil over medium heat and cook the onion, garlic, and fennel bulb stirring occasionally, until soft (about 12 minutes). Add the black-eyed peas 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 a boil, reduce heat and simmer until the black-eyed peas are about half way cooked. (Check after 40 minutes, but it may take over an hour.)
3. Add the chopped dill and season with salt.
4. Continue cooking until the black-eyed peas are tender. Remove, the bay leaf, pour in remaining raw olive oil and serve.