Recipe - Southwestern Black-Eyed Peas

1 cup Dried black eyed peas
4 cup Water
One fourth teaspoon Red chile flakes, crushed
One half teaspoon Cumin
2 tablespoon Olive oil
Three fourths cup Green onions, thinly cut or sliced up
2 Celery ribs, thinly cut or sliced up
3 Garlic cloves, minced
2 cup Mexican style stewed Tomatos

Rinse beans, cover in water & bring to a boil. Cook for 3 mins, remove
from heat & let sit for 60 mins. Drain & rinse. Cover with fresh water,
bring back to a boil & cook for 30 mins. Drain & set side.

Saute chile flakes in oil for 1 min. Add green onions, celery, garlic &
beans. Cook over medium heat, stirring, for 5 mins. Stir in tomatoes.
Reduce heat & simmer for 30 mins. Serve hot.

MARK'S NOTE: I really do not think that blackeyed 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.

KATIE'S NOTE: I read Mark's note, and I say you should do the rinse.
Rinsing this way reduced flatulance later. :)

Source: "Vegetarian Gourmet" Spring, 1995
Posted to MMRecipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998