Stewed Black-eyed Peas and Beans


	New Page 1

navbar

Home Fatfree FAQs Discussion Board Blog

All Recipes

Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker
Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads

Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

Fatfree Vegan Recipes proudly endorses Vita-Mix

This site hosted by:

Click here for 25% off your first year

Click to join Fatfree Vegan Recipes mailing list

Click to subscribe to Eat-2-Live Mailing List

printer friendly version

Stewed Black-eyed Peas and Beans

Stewed Black-eyed Peas and Beans

Adapted from a Recipe By :Sue Spitler
Serving Size : 6

1 1/2 cups chopped onions
1 teaspoon minced garlic
1 tablespoon water
1 28 oz can diced tomatoes -- undrained
1 19 oz can garbanzo beans -- rinsed and drained
1 15 1/2 oz can black-eyed peas -- rinsed and drained
1 10 oz package frozen spinach
2 cups frozen cut okra
1 teaspoon dried marjoram
3/4 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
salt and pepper, to taste

Sauté onions and garlic in 1-2 tbsp water in large saucepan 2 to 3 minutes. Stir in remaining ingredients, except salt and pepper; heat to boiling. Reduce heat and simmer, covered, until okra is tender, about 10 minutes. Season to taste with salt and pepper.

Source:
"Simply Vegetarian"

fatfreevegan.com
See our privacy policy

Votes:1 Rating:

Send us Feedback