- 4 cups black-eyed beans
- 1 large onion
- 2 fresh tomatoes, finely chopped
- 2 bunches fennel, finely chopped
- 3/4 cup EXTRA VIRGIN OLIVE OIL
- Salt and pepper
Boil the beans in little water for 10 minutes before cooking them. Bring water to a boil in another pot and add the beans. Let them boil for 25 minutes approximately. Strain the beans through a colander. Use a different pot to saute the fennel and onion a little in olive oil. Add one cup of water and let them cook for 20 inutes. Add the beans, tomatoes, salt, pepper and a little water. Let the meal simmer for 20 more minutes. Serve the meal warm or at room temperature.