Black-eyed beans with fennel

Ingredients:

4 cups black-eyed beans

2 bunches fennel, finely chopped

1 large onion

3/4 cup extra virgin olive oil

2 fresh tomatoes, finely chopped

Salt and pepper

Preparation:

Boil the beans in little water for 10 minutes before cooking them. Bring water to a boil in another pot and add the beans. Let them boil for 25 minutes approximately. Strain the beans through a colander. Use a different pot to saute the fennel and onion a little in olive oil. Add one cup of water and let them cook for 20 minutes. Add the beans, tomatoes, salt, pepper and a little water. Let the meal simmer for 20 more minutes. Serve the meal warm or at room temperature.