Black-Eyed Peas and Sweet Potato Stew

Ingredients

• 2 cups dried black-eyed peas
• 2 sweet potatoes, peeled and cut in small chunks
• 3 fresh tomatoes, peeled and cut in small chunks or 1 can stewed tomatoes (works, but fresh ones are better)
• 3 cloves fresh garlic, chopped
• 1/2 large red onion, chopped
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon cinnamon (or more)
• 1 teaspoon Old Bay Seasoning or Mrs. Dash seasoning mix (or more)
• 1/2-1 teaspoon cayenne or red pepper or creole seasoning
• 1/2 teaspoon whole celery seed or 1-2 stalk chopped celery, with leaves (or both)
• salt and pepper

Directions

1. 1

   Rinse black-eyed peas in colander (to clean), then drain.

2. 2

   Add enough water to cover beans in 3 quart vessel.

3. 3

   Boil, then turn down to medium-low heat for 30 minutes (cook until tender).

4. 4

   Keep on lower heat and add onions, garlic, parsley, celery (if desired) and seasonings.

5. 5

   Add tomatoes, and sweet potatoes.

6. 6

   Cook for another 15 minutes, or until sweet potatoes are tender.

7. 7

   Other suggested ingredients for variation are: 1 can of corn, chopped red bell peppers, or a few hot peppers.

8. 8

   You can also add olive oil and/or a dash of vinegar for added flavor.

9. 9

   Serve with, or over brown rice-- with corn bread on the side!