Best Ikarian Stew Recipes

Ikarian Stew image

Provided by Truefreedom

Categories < 4 Hours

Time 3h20m

Yield 2 serving(s)

Number Of Ingredients 12

1 cup black-eyed peas, dried
1/4 cup olive oil
1/2 yellow onion, diced
1/2 fennel bulb, trimmed, halved, sliced into thin strips
1 teaspoon garlic, minced
1 1/2 carrots, large, peeled, chopped
1/2 heirloom tomato, diced
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
2 kale leaves, large, slivered
1/4 cup dill, fresh

Steps:

Spread the black eyed peas on a large baking sheet and pic over to remove any damaged peas or debris. Put peas in a large pot, add enough water to submerge by 2 inches, and bring to boil over high heat. Boil 1 minute. Set aside, off the heat and soak for an hour. Drain in a colander set in the sink.
Warm 1/8 cup oil in a large pot or Dutch Oven set over medium heat. Add the onion and fennel. Cook, stirring often, until soft, about 8 minutes. Add garlic and cook until fragrant, about 20 seconds. Stir in black eyed peas, carrots, tomato, tomato paste, bay leaves, and salt until tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium high and bring to boil.
Cover, reduce the heat to low, and simmer slowly until the black eyed peas are tender about 50 minutes.
Stir in the kale leaves and dill. Cover and cook until kale is tender, 5-10 minutes. Discard ant bay leaves. Ladle into two bowls. Drizzle 1/2 tbsp olive oil on top of each serving.
TIP: For quicker meal, substitute frozen black eyed peas, thawed.

Nutrition Facts : Calories 389.1, Fat 28, SaturatedFat 3.9, Sodium 1068.4, Carbohydrate 29.9, Fiber 8, Sugar 4.5, Protein 7.7

Ikarian Stew image

Number Of Ingredients 12

1/2 cup Dill
2 cups Dried Black Eyed Peas
1/2 cup Olive Oil
1 1/2 cups Yellow/White Onion
1 piece Fennel Bulb - Trimmed, Halved, Sliced into strips
2 teaspoons Garlic - minced
1 cup Carrots - peeled, chopped
3/4 cup Red Globe/Heirloom Tomato
2 tablespoons Tomato Paste
2 pieces Bay Leaves
1 teaspoon Salt
4 pieces Kale Leaves - slivered

Steps:

Spread the black-eyed peas on a large baking sheet and pick over to remove any damaged peas or debris. Put peas in large pot, add enough cool tap water to submerge by 2 in and bring to a boil over high heat. Boil for 1 min and set aside for 1 hr. Drain and let peas sit in strainer.
Warm 1/4 cup olive oil in large pot and set over medium heat. Add: onion, fennel; cook, stirring often, until soft about 8 mins. Add garlic and cook until fragrant, about 20 sec. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves and salt. Stir until tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium-high and bring to a boil.
Cover, reduce the heat to low and simmer slowly until the black-eyed peas are tender (not rock-like but not mushy) about 50 mins.
Stir in the kale leaves and dill. Cover and cook until the kale is tender, 5-10 mins. Discard bay leaves. Ladle into bowls. Drizzle 1 tbsp olive oil on each helping.