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IMPLEMENTATION

Unless we forget, we place the peas in water overnight. The next day we rinse them and put them in cold water, heating them up until boiling. Once the water starts to boil, we strain the peas, rinse them and pour enough water (cold) so that they are covered by a finger of liquid. Then we leave them on high heat to boil again. Once the boiling starts, we lower the temperature from high to medium and cook until the peas have completely softened. We add water whenever is needed, however, we must ensure that in the end there is only a little bit of liquid left inside the pot. While the beans are boiling, we can prepare the fennel. We clean it and take only the leaves without the stalks. We wash them very well. In a large pot, we fry the chopped onion with olive oil and then add the fennel (not too finely chopped, 2-3 cm). Add water, a little salt and let them cook for as long as they need to soften. When they are almost ready, add the peas with a slotted spoon (do not throw away the water), then put in the tomato and the pulp dissolved in a little water. If needed, we can supplement the bullion by adding from the cooking water in which the peas were boiled. We let our stew simmer until the broth thickens and just before it is finished, we sprinkle salt to taste. We should not be left with a lot of liquid in the pot, as this dish is not a soup. When it is ready, we let it cool for ten minutes and serve.