Ingredients

  • 1 lb. lean ground beef(or turkey)
  • 1 large clove garlic, minced
  • 1 tsp. seasoned salt
  • 1/8 tsp. pepper
  • 1 large onion, chopped(1 cup)
  • 1 quart(2 pints) cherry tomatoes, stemmed
  • 1 can(15 oz.)black-eyed peas, undrained

Directions

1. Lightly brown beef in a 3-quart saucepan. Stir in garlic, salt and pepper.

2. Layer onion and tomatoes on top, then pour on black-eyed peas, liquid and all. Cover and bring to a boil over medium heat.

3. Reduce heat and simmer 30 minutes without stirring. Stew is done when the tomatoes are cooked.

4. Ladle into serving bowls.
Serves 4.


Per serving: 420 calories, 26 g protein, 23 g carb., 24 g fat, 85 mg cholesterol, 712 mg sodium. Exchanges: 1 starch/bread, 1 1/2 veg., 3 medium-fat meat, 2 fat

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Submitted 6/13/05.
Source: Woman's Day
Submitted By: Linda Wilson
lwilson@gatecom.com
Stack-In-The-Pot Stew