Black-Eyed Peas with Spinach & Fennel

Ingredients

• 1 pound black-eyed peas, uncooked
• 1 (15 ounces) can diced tomatoes
• 1 small onion, finely chopped
• 3 garlic cloves, grated
• 1/2 cup olive oil
• 1 fennel bulb, finely chopped
• 8-10 ounces spinach leaves, roughly chopped
• 1 and 1/4 teaspoon salt, or to taste
• Black pepper, to taste
• Pinch of crushed red pepper flakes
• 2 tablespoons finely chopped fennel fronds
• 1/2 teaspoon dried mint

Instructions

1. 1

   Prepare the black-eyed peas: Rinse and soak the...: Prepare the black-eyed peas: Rinse and soak the black-eyed peas in water for at least 6 hours or overnight. Drain and rinse before using.

2. 2

   Sauté the aromatics: In a large pot over...: Sauté the aromatics: In a large pot over medium heat, add the olive oil and onion. Cook until softened, about 5 minutes. Add the grated garlic and chopped fennel bulb, and sauté for another 3-4 minutes until fragrant.

3. 3

   Simmer the soup: Add the drained black-eyed peas,...: Simmer the soup: Add the drained black-eyed peas, canned tomatoes, salt, black pepper, and red pepper flakes to the pot. Pour in enough water to cover the beans by about 2 inches. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour, or until the beans are tender.

4. 4

   Add the greens: Stir in the chopped spinach,...: Add the greens: Stir in the chopped spinach, fennel fronds, and dried mint. Cook for another 5-10 minutes until the spinach wilts. Taste and adjust seasoning as needed.

5. 5

   Serve: Ladle into bowls, drizzle with extra olive...: Serve: Ladle into bowls, drizzle with extra olive oil, and enjoy with crusty bread!