2 Tablespoons butter or margarine
1 medium green bell pepper
2 cups frozen cut okra (10 oz)
4 cups canned stewed tomatoes, with liquid (36 oz, but I recommend three 14 oz cans)
2 cups frozen black eyed peas (10 oz, or 1 can, drained and rinsed)
2 cups frozen corn (10 oz, or I recommend 1 14oz can, drained)
2 medium jalapeno peppers, seeded and chopped (Be wary of the jalapenos, consider substituting one serano or maybe just tobasco)
1/4 cup fresh thyme, or 2 Tablespoons dried
3/4 teaspoon ground allspice (I would go with 1/2 teaspoon or less)
salt to taste
6 scallions, sliced for garnish
Start water for rice, and cook in parallel with stew.
Melt butter in large nonstick frying pan.
Saute bell pepper and okra for 2 minutes on medium-high.
Lower heat to medium low.
Add tomatoes, black-eyed peas, and jalapeno.
Cook, covered for 25 minutes.
Remove cover, and add corn, thyme, and allspice.
Cook 1 minutes.
Add salt to taste.
Remove from heat and serve over rice, with scallions sprinkled on top.
4 or more
Vegetarian Dinner in Minutes, pg 130