Black-eyed peas with spinach and fennel stew

Soak the dried black-eyed peas in water overnight.

Drain and discard the soaking water; rinse the beans until the water runs clear and the froth disappears.

Cover with cold water in a pot, boil 25 to 30 minutes and drain.

Finely chop the onion and cook in the olive oil over medium heat 8 to 10 minutes until soft and golden.

Chop the fennel bulb and rinse well under cold water to remove trapped dirt.

Add the fennel and spinach over high heat until the spinach wilts.

Add the beans, a teaspoon of salt, a pinch of red pepper flakes, black pepper, the pureed tomatoes and a quarter teaspoon of sugar.

Rinse the blender with the 2 cups of water and add it to the pot.

Bring to a boil, reduce to medium-low, cover and simmer about 25 minutes.

Taste and adjust with salt, pepper, sugar or water; here half a teaspoon more salt was needed.

Turn off the heat once the beans are tender; stir in the finely chopped fennel fronds.

Variation: the next day, reheat in a saucepan, crack in a few eggs and poach 3 to 4 minutes for brunch.