Vegetarian, Low-Fat Black-eyed Pea Stew

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Vegetarian, Low-Fat Black-eyed Pea Stew

 

4 ozs. dried black-eyed peas, soaked overnight (or canned)

1 large yellow onion, chopped fine

2 medium-size carrots, peeled and chopped

2 medium-size ripe tomatoes, peeled, cored, and chopped

1/2 tsp. dried savory and marjoram, crumbled

1/4 tsp. crushed red pepper flakes

2 bay leaves

1 cinnamon stick

3 cs. water

1/3 c. fresh or frozen whole-kernel corn

1/4 tsp. black pepper

1/8 tsp. salt

2/3 c. plain low-fat yogurt

 

Drain the black-eyed peas and place them in a medium size heavy saucepan

together with the onion, carrots, tomatoes, savory, marjoram, red pepper

flakes, bay leaves, and cinnamon stick. Add the water, stir to mix, place

over moderately high heat, and bring to a boil, about 3 minutes. Lower the

heat so that the mixture bubbles gently, partially cover, and simmer until

the peas are tender, about 50 minutes.

Mix in the corn, black pepper, and salt and cook, uncovered, 5 minutes

longer. Discard the bay leaves and cinnamon stick. Before serving, top

each portion wtih 1/3 cup of the yogurt.

Makes 2 servings.

Calories...282...Fat...2 g...Protein...19 g...Carbs...50 g...Sodium...214

mg...Fiber...3 g.