There is so much interest of late in improving our diet and food choices help cultivate a healthy lifestyle. This particular recipe speaks to me as it comes from the Greek island of Ikaria which has been identified as a “blue zone” where people have been known to live exceptionally long lives. Dan Buettner has authored some recipes from regions around the world and this version is a very close adaptation of his recipe. I came upon this recipe listening to a health podcast and found it so delicious and simple. This vegan recipe would be great with rice, but if you are not wanting a vegan meal, it would be a great complement to fish. Hope you love it!

Yield 4-6 servings


  • 1 cup dried black-eyed peas
  • 1⁄2 cup extra-virgin olive oil, divided
  • 1 large red onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 fennel bulb, small dice
  • 1 pint cherry tomatoes, quartered
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 bunch dill, finely chopped
  • 1 small bunch parsley chopped
  • Kosher salt and pepper


If using dried black-eyed peas, rinse peas and cover with water. Bring to a boil for 1 minute and remove from heat, cover, and let stand for about an hour.

Drain and rinse. In a heavy bottom pot and half of the olive oil, onion, garlic, fennel, tomato paste and bay leaves. Sauté until aromatics are fragrant on medium heat and season to taste with salt and pepper (about 10 minutes).

Add the black-eyed peas and toss to coat with oil.
Add the tomato, tomato paste, and add enough water to cover mixture by about a half inch. Bring to a boil, reduce heat to simmer for about 40 minutes until beans are tender adding a bit of water as needed.

Remove from heat and discard the bay leaves. Stir in fresh dill and parsley and garnish with additional fresh tomatoes and drizzle with remaining olive oil. Serve warm or at room temperature. Enjoy!