Recipe for Black-Eyed Pea Stew 
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Yield:
2
Ingredients:
Amount Ingredient
4 oz dried black-eyed peas soaked overnight
(or canned)
1 lrg yellow onion chopped fine
2 med carrots peeled and chopped
2 med ripe tomatoes peeled, cored, and
chopped
1/2 tsp dried savory crumbled
1/2 tsp dried marjoram
1/4 tsp crushed red pepper flakes
2 x bay leaves
1 x cinnamon stick
3 cup water
1/3 cup fresh or frozen whole-kernel corn
1/4 tsp black pepper
1/8 tsp salt
Instructions:
Instructions: 1. Drain the black-eyed peas and place them in a medium size heavy saucepan together with the onion, carrots, tomatoes, savory, marjoram, red pepper flakes, bay leaves, and cinnamon stick. Add the water, stir to mix, place over moderately high heat, and bring to a boil, about 3 minutes. Lower the heat so that the mixture bubbles gently, partially cover, and simmer until the peas are tender, about 50 minutes.

2. Mix in the corn, black pepper, and salt and cook, uncovered, 5 minutes longer. Discard the bay leaves and cinnamon stick. Before serving, top each portion with 1/3 cup of the yogurt.

NOTES :

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