x Oil 1 c Chopped onion
1 lg Clove garlic, chopped
1 t Dry mustard
1/2 t Chili powder (I use more)
1 16 oz. can blackeyed peas
(drained) 1 16 oz. can whole peeled
Tomatoes (undrained) x Few drops Tabasco 1 t White vinegar
x Salt, pepper Saute onion, garlic, and spices in a little oil until the onions are soft. Add the (blackeyed) peas and tomatoes. Simmer for 20 minutes or so, breaking up the tomatoes. Add Tabasco, vinegar, salt, and pepper. Turn off heat and stir. Serve over rice or with grits. I use more garlic. I rinse the blackeyed peas thoroughly. I think it helps with gas. I chop the tomatoes before adding rather than breaking up during cooking. I don't put on salt and pepper. I think I use less adding it at the table. I sometimes add Louisiana hot sauce at the table. It goes well with couscous also. He doesn't say, but this probably servers four. For me, adding a lettuce salad, bread, and a glass of wine or beer makes it a complete meal. Delicious. From: email@example.com (Anthony E Bible). rfvc Digest V94 Issue #173, Aug. 16, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.