Alison's Black Eyed Bean and Vegetable Stew

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From: fleming@acsu.buffalo.edu (christine m fleming)
from the Fan Club Kitchen Cookbook: Alison Garnsworthy, England

8 oz. black eyed beans
4 oz. canned tomatoes
2 tbs. tomatoe puree
3 carrots, diced
1 med. onion, chopped
1 green pepper, chopped
1 clove garlic, peeled & crushed
1 tbs. vegetable oil

salt and pepper to taste

1) Soak the beans for several hours till swollen and soft; rinse well,
place in saucepan, cover with water, and boil for around an hour.
Drain. CANNED BEANS CAN BE USED FOR SPEEDING THIS RECIPE ALONG!

2) Heat the oil in a deep sauce pan and gently fry onion, garlic,
green pepper, and carrots for 10 minutes.

3) Add beans, tomato puree and the tomatoes, and enough liquid from
them to keep the mixture moist. Reheat as necessary, and season to
taste.

Serves: 4