1 lg Onion, chopped
3 Celery ribs, sliced fine
3 Carrots, sliced lengthways,
-then sliced
15 oz Can plum tomatoes
1 tb Tomato puree
2 cl Garlic, crushed
1 Green pepper, chopped
1 1/2 c Cooked black-eyed peas
3 tb Red Wine (or wine
-vinegar - wine's best!)
In a large non-stick saucepan place the onion, garlic, celery, pepper
and carrot and a little water.
Turn up the heat and cover the pan with a tightly fitting lid. The
veggies will release their own juices so steam until the veggies are
almost tender (5-10 minutes).
Add the tomatoes, puree, wine (or vinegar) and mix together well. Turn
down the heat to a simmer and add the peas. Heat through and serve
with mashed potatoes and a green vegetable.
