Recipe - Black-Eyed Bean Stew

1 small Onion; cut or sliced up thinly
1 Green pepper; chopped
1 Clove garlic; crushed
1 teaspoon Olive oil
8 ounce Canned tomatoes
1 Bay leaf
1 teaspoon Oregano
1 tablespoon Fresh parsley; chopped
8 ounce Blackeyed peas; canned

1. Saut the onion, pepper and garlic in the oil for a few minutes.

2. Stir in the tomatoes, chopping them with a wooden spoon. Add the
bay leaf, oregano and parsley. Bring to the boil, then lower heat,
cover pan and simmer for 10 minutes.

3. Drain the beans and add them to the pan. Cover and simmer for a
further 7 minutes. Remove bay leaf and serve.

From http://www.vegsoc.org/recipes/solo.html

Recipe by: The Vegetarian, Oct 1992, adapted

Posted to EATLF Digest by Jenny Herl jlherl@uiuc.edu on Jan 29,
1999, converted by MM_Buster v2.0l.