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  Black-Eyed Pea and Vegetable Stew
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia



1 large onion, chopped
3 Celery ticks, sliced fine
Carrot, sliced lengthways, then sliced
1 can (15 oz) plum tomatoes
1 heaped Tbs tomato puree
2 cloves garlic, crushed
1 green pepper, chopped
3/4 lb cooked black-eyed peas (about 1 1/2 cups)
3 Tbs 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 minuets). 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 potato and a green vegetable.

Yield: 4 to 6 Servings