6

• 2 large or 4 small cans black eyed beans
• 1 cup Epicurean Spanish Picual Extra Virgin Olive Oil
• 1 cup fresh parsley, stems removed, chopped
• 1 cup fresh dill, stems removed, chopped
• 4 green onions, thinly sliced
• 2 carrots, peeled and grated
• 2 bay leaves
• 2 slices orange with peel and flesh
• 2 Tablespoons tomato paste
• Salt and pepper, to taste

1. Drain beans, reserving liquid.
2. Heat oil in a deep pot. Sauté beans, parsley, dill, onions, and carrots for 3 minutes.
3. Add bay leaves, orange peel, tomato paste, 2 cups reserved liquid from beans and 2 cups water.
4. Stir and cook for 30 minutes.
5. Salt and pepper, to taste