Black-Eyed Peas with Spinach & Fennel

This Greek- vegetarian stew is full of flavor and very simple to make. Black-eyed peas combined with spinach and fennel simmer away in a light tomato base to create a hearty stew that is perfect for a weeknight meal. Nutritious and delicious!

I love the combination of fennel and spinach. The fennel has bright and light notes and spinach adds a creaminess to this stew that is lovely. Feel free to add more vegetables! Carrots, any leftover greens such as chard, and kale are all wonderful additions. Beans and greens are an actual thing! This is the Greek version and it is a very popular (nistisimo) recipe cooked during Lent.

Fennel is great raw and cooked. I love to toe thinly slice the bulb and add it to salads for loads of freshness. In its raw state, it has a refreshing almost licorice-like flavor. My halloumi and fennel salad is a great recipe to try to get acquainted with fennel. Print this recipe here.

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Black-Eyed Peas with Spinach & Fennel

Yield: 6-8

This Greek- vegetarian stew is full of flavor and very simple to make. Black-eyed peas combined with spinach and fennel simmer away in a light tomato base to create a hearty stew that is perfect for a weeknight meal. Nutritious and delicious!

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Ingredients

• ½ pound (225 grams) black-eyed peas, uncooked
• 1 (15 ounces) can diced tomatoes
• 1 small onion, finely chopped
• ½ cup olive oil
• 1 fennel bulb, finely chopped
• 8-10 ounces spinach leaves, roughly chopped
• 1 and ¼ teaspoon salt, or to taste
• Black pepper, to taste
• Pinch of crushed red pepper flakes
• 2 tablespoons finely chopped fennel fronds

Instructions

1. Place the beans in a bowl and cover with cold water. Let them soak overnight. Drain the water and place the beans in a pot. Cover with water and boil for 25 minutes.
2. Drain the water and set the beans aside.
3. Place the chopped onions with the oil in the pot and cook over medium heat until soft and golden. About 10 minutes.
4. Finely chop the fennel bulb and clean very well with cold water.
5. Add the fennel to the pot along with the spinach. Cook until the spinach is wilted. About 4 minutes.
6. Add the beans, tomatoes, salt, black pepper, and red pepper flakes. Cover with 2 cups of water.
7. Bring to a boil and reduce the heat to low. Cover the pot and cook for 25 minutes.
8. Taste and adjust seasoning if needed.
9. Add the fennel fronds and serve with toasted bread. Enjoy!