Spicy Black-eyed Peas

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SPICY BLACK-EYED PEAS
Recipe from Low-Fat Ways To Cook For The Holidays, (c)1998 by Oxmoor House, Inc.

3-3/4 cups frozen black-eyed peas
2-1/2 cups water
Vegetable cooking spray
1-1/4 cups chopped onion
1-1/4 cups chopped green pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained and chopped
2 Tbsp low-sodium soy sauce
2 tsp dry mustard
1 tsp chili powder
1 tsp pepper
2 tsp liquid smoke
1/4 tsp ground red pepper
2 Tbsp minced fresh parsley

Combine black-eyed peas and water in a saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Drain; set aside.
Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add onion and green pepper; sauté until crisp-tender. Add peas, tomato, and next 6 ingredients. Bring to a boil; reduce heat, and simmer 20 minutes or until peas are tender, stirring occasionally. Transfer to a serving dish; sprinkle with parsley. Serve with a slotted spoon. Yield: 12 (3/4-cup) Servings.

Per (3/4-cup) Serving: 99 Cal; <1 g Total Fat; 19 g Carb; 00 mg Cholesterol; 83 mg Sodium; 5 g Protein.

Exchanges: 1 Starch; 1 Very Lean Meat.