Creole Black-eyed Peas with Corn

[Guest guest]

Creole Black-eyed Peas With Corn

 

2 cups black-eyed peas

2 quarts water

1 green pepper, chopped

1 onion, chopped

2 T. soft margarine

1 cup whole-kernel corn

1 t. Italian seasoning

1 bay leaf

1/2 t. rosemary

 

Soak peas one to three hours in water. Sauté pepper

and onion in margarine. Bring peas in water to a boil.

Add vegetables and seasonings. Simmer for 20 minutes.

 

Serve hot.

Serves: 8.