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Black-eyed Bean Stew

1 small onion -- sliced thinly
1 green pepper -- chopped
1 clove garlic -- crushed
1 tsp olive oil
8 ounces canned tomatoes
1 bay leaf
1 teaspoon oregano
1 tablespoon fresh parsley -- chopped
8 ounces blackeyed peas, canned


Saute the onion, pepper and garlic in the oil for a few minutes.

Stir in the tomatoes, chopping them with a wooden spoon. Add the bay leaf, oregano and parsley. Bring to the boil, then lower heat, cover pan and simmer for 10 minutes.

Drain the beans and add them to the pan. Cover and simmer for a further 7 minutes. Remove bay leaf and serve.


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