Title: Curried Black-Eyed Peas
Categories: Bean Lowcal
Yield: 2 Servings

4		Onions; in large chunks
2		Carrots; sliced thin
1		Bell pepper; sliced or diced
2	tb	Curry powder
1		16-oz can black-eyed peas; d

Recipe by: Paul Barker In a large skillet saute the onions, carrots, pepper, and curry powder. Stir and add enough water to prevent burning but not so much that the vegetables are excessively steamed. Dump the black-eyed peas on top; fluff and serve when the black-eyed peas have been heated. This dish is good with rice, almost any kind of fruit, or by itself. Experiment with different veggies and amounts of curry powder, but the onions and black-eyed peas are what make it. Enjoy!

Paul Barker Rockville, MD paul.barker@tcs.wap.or

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