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      Title: Black-Eyed Pea & Vegetable Stew
 Categories: Low fat, Stew, Posted
      Yield: 4 Servings
 
      1 lg Onion, chopped
      3    Celery ribs, sliced fine
      3    Carrots, sliced lengthways,
           -then sliced
     15 oz Can plum tomatoes
      1 tb Tomato puree
      2 cl Garlic, crushed
      1    Green pepper, chopped
  1 1/2 c  Cooked black-eyed peas
      3 tb 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 minutes).
  
  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 potatoes and a green vegetable.

  Date: Wed, 04 Aug 93 15:32:40 +0700
  From: Malcolm 
 
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