Black-Eyed Beans with Wild Fennel Greens

Ingredients

• 500 gr. black-eyed beans
• 100 ml olive oil
• 1 medium onion finely chopped
• 300 gr. fresh fennel preferably wild, chopped
• 500 gr. fresh chopped tomatoes or, 600gr. crushed canned tomatoes
• salt pepper

Instructions

1. 1

   Boil the black-eyed beans in plenty of water for about 15-20 minutes and drain.

2. 2

   Heat the olive oil in a saucepan and add the onion. Cook until soft.

3. 3

   Add the fennel and cook for another 2-3 minutes.

4. 4

   Add the tomatoes and simmer for about 10 minutes.

5. 5

   Put the boiled beans, salt, pepper and as much hot water as needed in the pot to cover the ingredients and simmer for another 10 minutes, until the beans are cooked and the sauce sets.