1 lb Lean ground beef
1 lg Clove garlic, minced
1 ts Seasoned salt
1/8 ts Black pepper
1 lg Onion, chopped (1 cup)
1 qt Cherry tomatoes, stemmed
15 oz Black-eyed peas, drained
Lightly brown ground beef, in a medium saucepan. Stir
in garlic. Layer onion and tomatoes on top. Pour on
black-eyed peas, liquid and all. Cover and bring to a
boil. Reduce heat and simmer for thirty minutes,
without stirring. Stew is done when the tomatoes are
cooked. Ladle into serving bowls. Makes 4 servings:
each = 420 calories, 26 g prot, 23 g carbs, 24 g fat,
85 mg chol, 712 mg sodium. Calories from fat = 51%
