Categories: Vegetables, August 
      Yield: 1 servings 
  
      1 md Onion, chopped 
      3    Garlic cloves, minced 
      3    Celery stalks, chopped 
      2    Bell peppers, chopped 
      1 t  Fresh thyme or 1/2 t dried 
    1/4 t  Black pepper 
        pn Cayenne and salt 
      1 t  Chopped fresh oregano, or 
    1/2 t  Dried 
      1 T  Chopped fresh basil, or 1 t 
           Dried 
      2 c  Peeled, chopped tomatoes 
      1 T  Honey or molasses 
      1 T  Dijon mustard 
      4 c  Cooked black-eyed peas 
           [about 32 oz. canned, must 
           Be drained well] or butter 
           Beans 
  
  [To make things easier, I always use dried, canned spices and buy a can of 
  peeled tomatoes.] 
   
  Saute onions and garlic until soft, then do the same with the celery and 
  bell peppers.  Add the spices and cook until the onions are golden. Add all 
  other ingredients except the peas and simmer for 5 minutes, covered. Add 
  the peas and cook until the peas are heated. 
   
  From _Moosewood Cooks At Home_. 
   
  From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94 Issue 
  #183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com 
  using MMCONV.