Longevity Ikarian Stew with Black Eyed Peas and Kale

A black bowl filled with black-eyed pea stew featuring chopped tomatoes, bell peppers, celery, herbs, and a savory broth, with a silver spoon beside it on a dark plate.

Longevity Ikarian Stew with Black Eyed Peas and Kale

This nourishing Ikarian stew is inspired by the Blue Zone island of Ikaria, where wholesome ingredients and simple cooking contribute to a long, healthy life. Made with white beans, olive oil, seasonal vegetables, and leafy greens, this one-pot meal is hearty, comforting, and easy to make. A flavorful Mediterranean recipe perfect for lunch, dinner, or meal prep.

Prep Time10

Cook Time1

Total Time1 10

Servings: servings

Calories: 324kcal

Author: Stephanie Wilson

Ingredients

2 cups dried black-eyed peas
¼ 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
½ cup chopped fresh dill or oregano, parsley, or a mix
lemon juice juice of ½ lemon or to taste

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Instructions

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 ¼ 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.

Notes

Cooking Time: To cut cooking time, you can substitute canned or frozen black-eyed peas. The original recipe from BlueZones calls for 1 fennel bulb, sliced, to be added along with the onion. I'm not always able to find it, so I've eliminated it from the recipe. But it makes a wonderful addition.

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