Black-eyed beans with fennel
1/2 cup Sitia Extra Virgin Olive Oil 1 lb black-eyed beans 1 medium onion, finely chopped 2/3 lb finely chopped fennel 1 tablespoon tomato paste (or 1 lb grated tomatoes) salt and pepperPut the beans in a pot, cover well with water and boil for half an hour to half-cook. Transfer the beans into a colander to drain. Put olive oil, onion and fennel in the pot and sauté for 5 minutes. Add 2 - 3 cups water and cook for 15 minutes, then add tomato paste diluted in 1 cup water or the tomatoes, salt and pepper. Allow fennel to slowly simmer and almost cook, at which point add the beans, along with more water to cover and leave to cook completely.