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South-western black eyed peas

Yield: 6 Servings

Ingredients:

• 1 c Dried black eyed peas
• 4 c Water
• 1/4 ts Red chile flakes crushed
• 1/2 ts Cumin
• 2 tb Olive oil
• 3/4 c Green onions thinly sliced
• 2 ea Celery ribs thinly sliced
• 3 ea Garlic cloves minced
• 2 c Mexican style stewed Tomatoe

Instructions:

Rinse beans cover in water & bring to a boil. Cook for 3 minutes remove from heat & let sit for 1 hour. Drain & rinse. Cover with fresh water bring back to a boil & cook for 30 minutes. Drain & set side. Saute chile flakes in oil for 1 minute. Add green onions celery garlic & beans. Cook over medium heat stirring for 5 minutes. Stir in the tomatoes. Reduce heat & simmer for 30 minutes. Serve hot. MARK'S NOTE: I really do not think that black-eyed peas need this much cooking. When making this dish I omit the soaking stage & just cook for 30 minutes & then let them finish cooking with the remaining ingredients. Vegetarian Gourmet Spring 1995

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