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Stewed Black-eyed Peas and Beans

Posted By archives On April 17, 2010 @ 10:13 am In Beans and Legumes | No Comments

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.

“Simply Vegetarian”

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