Date: Wed, 04 Aug 93 15:32:40 +0700
From: Malcolm (firstname.lastname@example.org)
BLACK-EYED PEA & VEGETABLE STEW
1 large onion, chopped , 3 celery sticks, sliced fine
3 carrots, sliced lengthways, then sliced
1 15oz can plum tomatoes , 1 heaped tblsp tomato puree
2 cloves garlic, crushed , 1 green pepper, chopped
3/4 lb (1.5 cups?) cooked black-eyed peas
3 tblsps red Wine (or wine vinegar - wine's best!)
In a large non-stick saucepan place the onion, garlic, celery, pepper
and carrot and a little water.
Turn up the heat and cover the pan with a tightly fitting lid. The
veggies will release their own juices so steam until the veggies are
almost tender (5-10 mins).
Add the tomatoes, puree, wine (or vinegar) and mix together well. Turn
down the heat to a simmer and add the peas. Heat through and serve
with mashed potat oes and a green vegetable.