Spicy Black-eyed Pea Dip

Posted by Mushroom on the McDougall Recipes Board

(This is one of my favorites. It’s a recipe I adapted from one of the many cookbooks I own.)

2 stalks celery, chopped
1 tsp. black pepper
3/4 cup ketchup
4 veg bouillon cubes
1/4 tsp. nutmeg
1 tsp. minced garlic
1 large purple (or red) onion
2 tbsp. Tabasco
1/4 tsp. cinnamon
1/4 cup sugar
3 cans blackeyed peas w/jalapenos
1 can tomatoes, pureed

Bring first 11 ingredients to a slow simmer. Add peas and tomatoes and cook for 30 minutes. Remove from heat and serve with baked tortilla chips.

Submitted by: