To celebrate olive day of Frimaire (and close out the month) I decided to get a jump start on a black eyed pea recipe for Gregorian New Year’s. I found a recipe that also uses olives – the vegetable we are celebrating on 29 Frimaire. Wikipedia has a couple of possible explanations for the superstition, including one that I’m choosing to believe: the beans swell considerably when cooked, symbolizing prosperity. None of this relates to olives, I know.

Black Eyed Peas with Olives 

1 head of garlic

1 medium onion, chopped

1 small fennel bulb, chopped

1 lemon, zested and juiced

3/4 tsp crushed red pepper flakes

2 bay leaves

2 cups black eyed peas

1/4 cup feta

4 sprigs of basil

1 cup castelvetrano olives, chopped

1 large bunch of kale

couple slices of hearty bread

First, soak the beans overnight, or for a few hours prior to cooking. Peel and smash the garlic. In a large Dutch oven, heat 4 teaspoons of olive oil at medium. Cook the garlic for about 5 minutes, until golden brown. Add the onion and fennel and some salt. Cook for about 10 minutes and then add the lemon zest, 3/4 teaspoon of red pepper flakes. In about 3 minutes, add the bay leaves, beans, a teaspoon of salt and 8 cups of water. Bring to a simmer and then partially cover the pot. Cook at a simmer for an hour, or until the beans are tender.

Add the basil and the olives and then add the kale and cook for 5 minutes. Add the lemon juice and salt to taste. Remove the bay leaves.