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Black-eyed Bean Stew
1 sm Onion; sliced thinly
1 Green pepper; chopped
1 Clove garlic; crushed
1 ts Olive oil
8 oz Canned tomatoes
1 Bay leaf
1 ts Oregano
1 tb Fresh parsley; chopped
8 oz Blackeyed peas; canned
Saut 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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