Instructions:

Yield: 6 servings

1 cup Dried black eyed peas
4 cup Water
1/4 tsp Red chile flakes, crushed
1/2 tsp Cumin
2 tbsp Olive oil
3/4 cup Green onions, thinly sliced
2 ea Celery ribs, thinly sliced
3 ea Garlic cloves, minced
2 cup Mexican style stewed Tomatoes

Rinse beans, cover in water & bring to a boil. Cook for 3 minutes, remove from heat & let sit for 1 hour. Drain & rinse. Cover with fresh water, bring back to a boil & cook for 30 minutes. Drain & set side.

Saute chile flakes in oil for 1 minute. Add green onions, celery, garlic & beans. Cook over medium heat, stirring, for 5 minutes. Stir in the tomatoes. Reduce heat & simmer for 30 minutes. Serve hot.