Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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