Black-eyed Peas And Sweet Potato Stew

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 cups dried black-eyed peas
• 2 sweet potatoes, peeled and cut in small chunks
• 3 fresh tomatoes, peeled and cut in small chunks or 1 can stewed tomatoes (works, but fresh ones are better)
• 3 cloves fresh garlic, chopped
• 1/2 large red onion, chopped
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon cinnamon (or more)
• 1 teaspoon old bay seasoning or 1 teaspoon mrs. dash seasoning mix (or more)
• 1/2-1 teaspoon cayenne or 1/2-1 teaspoon red peppers or 1/2-1 teaspoon creole seasoning
• 1/2 teaspoon whole celery seeds or 1 -2 stalk chopped celery, with leaves (or both)
• salt and pepper

Recipe

• 1 rinse black-eyed peas in colander (to clean), then drain.
• 2 add enough water to cover beans in 3 quart vessel.
• 3 boil, then turn down to medium-low heat for 30 minutes (cook until tender).
• 4 keep on lower heat and add onions, garlic, parsley, celery (if desired) and seasonings.
• 5 add tomatoes, and sweet potatoes.
• 6 cook for another 15 minutes, or until sweet potatoes are tender.
• 7 other suggested ingredients for variation are: 1 can of corn, chopped red bell peppers, or a few hot peppers.
• 8 you can also add olive oil and/or a dash of vinegar for added flavor.
• 9 serve with, or over brown rice-- with corn bread on the side!