Ingredients

1 C. dried black eyed peas
4 C. water
1/4 tsp. red chile flakes, crushed
1/2 tsp. cumin
2 Tbsp. olive oil
3/4 C. green onions, thinly sliced
2 each celery ribs, thinly sliced
3 each garlic cloves, minced
2 C. Mexican style stewed tomatoes

Cooking Instructions

Rinse beans, cover in water and bring to a boil. Cook for 3 minutes, remove from heat and let sit for 1 hr. Drain and rinse. Cover with fresh water, bring back to a boil and cook for 30 minutes. Drain and set side. Saute chile flakes in oil for 1 minute. Add green onions, celery, garlic and beans. Cook over medium heat, stirring, for 5 minutes. Stir in the tomatoes. Reduce heat and simmer for 30 minutes. Serve hot.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)