Black-Eyed Pea Stew (Fasolia Mavromatika Yahni)
Toula invited me to her house for lunch and made this hearty and nutritious dish of beans and greens. As I watched her cook she said that it needed to be eaten with the pickles that she had already set on the kitchen table, together with some freshly baked bread and a carafe of homemade wine. The combination of foods we eat, she explained, is important not only for the taste but for the nutritional make-up.
Ingredients 12
500 g black-eyed peas, dried
1 brown onion, diced
3 tomatoes, grated
1 tsp sugar
1 garlic clove
75 g kale leaves
1 carrot, diced
1 tbsp dill, chopped
1 tbsp fennel fronds, chopped
2 tbsp chopped parsley
salt and pepper
2 tbsp olive oil
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Method 5
Place the in a large frying pan and cover with water.
Bring to the boil, reduce the heat and simmer for 4–5 minutes. Drain the water, top up with fresh water and simmer over a medium heat for about an hour and a half, or until the are almost cooked.
To grate , first cut it in half. Then, holding the skin side in the palm of your hand, grate the tomato flesh into a large bowl. Once you have grated all the tomatoes, add the to maximise the flavour, and a pinch of salt and the whole . Allow the tomato mixture to sit for a few minutes to develop the flavours.
Add the , , roughly chopped , , , , and the tomato mixture to the pan with the beans. Continue cooking until the beans and vegetables are cooked through. Turn off the heat, season to taste with salt and black pepper, and drizzle with the .
Serve warm.
