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Black-eyed Peas

2 tb Butter
1 sm Onion; chopped
1 cn Condensed chicken broth; (10 1/2 oz.)
1/2 c Water
1 pk (16 oz) black-eyed peas; thawed
1 lg Tomato; in large chunks
1/2 ts Salt


In a large saucepan, melt butter over Medium-High heat. Add onion and saute 3-4 minutes or until tender. Add broth, water, peas, tomato and salt. Bring to a boil. Reduce heat to Medium-Low and cook 45-50 minutes, or until tomato has cooked down to form a sauce, stirring occasionally. Serves 4-6.


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