Betsy at RVPF
Recipes Worth Sharing: Ikarian Longevity Stew
Iowa's summer abundance is in full-force. My local Farmer's Market was packed with all the vegetables needed to make this stew that more than qualifies as both a comfort and health food. I've made a few adaptations from the original recipe published in "The Blue Zones Kitchen" by Dan Buettner. Check out your own independent book store for a copy.
Ikarian Longevity Stew (revised)
Time: <30 minutes
2 cans (15 oz) drained beans (I used cannellini and black, but about anything in the cupboard will work)
1/2 c. olive oil
1 large red onion, chopped
4-8 fresh garlic cloves, chopped
2 fennel bulbs, chopped
2 large firm ripe tomatoes, chopped
2 tsp. dried bay leaf
1 tsp. dried dill
sour cream, optional
1) In a large pot, heat the oil over medium-high heat and cook the onion, garlic and fennel until soft, about 12 minutes.
2) Stir in beans, tomato and bay leaf. Simmer on medium-low for 10 minutes.
3) Add dill and salt to taste. Remove from heat, stir, and serve. FWIW, my kids were enticed to try it with a dollop of sour cream on top.
See the original recipe here.