Black-eyed beans with fennel | Recipes

Black-eyed beans with fennel

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INGREDIENTS

  • 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

PREPARATION

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.