Black-eyed pea soup with spinach and fennel
Dimitra's Dishes · ♥ 426 likes · 23.5K views · 4 min video
Read about black-eyed peas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb black eyed peas
- cold water
Soak the dried black-eyed peas overnight in cold water, covered well since they absorb it.
- water
Drain, put the beans in a pot, cover with plenty of unsalted water and bring to a boil; reduce to medium and cook 20 to 25 minutes until tender, then strain and set aside.
- 1 whole onion
- olive oil
Cook the chopped onion in plenty of olive oil until soft and golden, then add the grated garlic and warm until fragrant.
Onion and garlic in olive oil
- 2–3 cloves garlic cloves
- fennel
Remove the fennel stems and trim the end, chop the bulb finely, and finely chop about two tablespoons of the fronds; set aside.
- 2 tbsp fennel fronds
Toss the chopped fennel in the oil a few minutes.
- 1 lb baby spinach leaves
- salt
Add the spinach; as soon as it cooks down, season with a little salt and black pepper.
- freshly cracked black pepper
- 1 can tomato sauce
- salt
- freshly cracked black pepper
- crushed red pepper flakes
- 4 cup vegetable broth
Add the cooked beans, the tomato sauce, salt, black pepper, red pepper flakes and four cups of vegetable broth; top off with one or two more cups of water if it needs more liquid.
- 1–2 cup water
Bring to a boil, reduce to medium-low, cover loosely with the lid cracked open and cook about 25 minutes until it comes together.
Beans, tomato sauce and broth
- ½ tsp dried mint
Taste for salt and pepper, then add the fennel fronds and half a teaspoon of dried mint (or fresh parsley or dried oregano).