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Name: Asantewas Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1
Cuisine: American
Ingredients: 1 pk (16-oz) dried black-eyed; 1/2 ts Seasoned salt; 1 Onion chopped; 1 cn (15-oz) boned and skinned; 1 cn (6-oz) tomato paste; 1/2 ts Curry powder; 1 1/2 tb Vegetable oil; 1 lg Tomato; sliced; Salt; 1 ts Cayenne pepper; Water; 2 pk (10-oz) frozen chopped

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INGREDIENTS

1 pk (16-oz) dried black-eyed
1/2 ts Seasoned salt
1 Onion ; chopped
1 cn (15-oz) boned and skinned
1 cn (6-oz) tomato paste
1/2 ts Curry powder
1 1/2 tb Vegetable oil
1 lg Tomato; sliced
Salt
1 ts Cayenne pepper
Water
2 pk (10-oz) frozen chopped

Servings

INSTRUCTIONS

Re the request for a black-eyed pea recipe, this one was in the Los Angeles Times holiday section today. I havent tried it, but it sounded good. It doesnt have any meat, but it does have fish. For this reason, it might be more "non-bean-eater friendly." Soak black-eyed peas in water to cover overnight. Drain. Add water to cover, bring to boil, reduce heat and simmer 30 minutes. Drain and reserve cooking liquid. Set aside. Pour oil in large pot. Add onion, cayenne, curry powder, seasoned salt and salt to taste and cook over medium-high heat until onion begins to brown, 5 to 7 minutes. Add tomato slices and cook 3 minutes. Stir in tomato paste. Stir in 1/2 cup water and simmer 5 minutes. Add salmon, including juice, and break into bite-size pieces with back of wooden spoon. Simmer 3 minutes. Add black-eyed peas and reserved cooking liquid and water if necessary to make 4 to 5 cups. Simmer 5 minutes. Add spinach and cook 20 minutes. Add more reserved cooking water if needed to keep stew moist but not soupy. Season with salt to taste. Serve over rice. 8 servings. Each serving without rice: 357 cal; 307 mg sodium; 26 mg cholesterol; 8 g fat; 43 g carbohydrates; 31 g protein; 3.71 g fiber; 20% CFF. Maybe Ill try cooking it for New Years. Who can say no to good luck? Posted to Digest eat-lf.v097.n323 by bgaerlan@ucla.edu (Barbara Gaerlan) on Dec 21, 1997

NOTES

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Asantewas Stew

1 pk (16-oz) dried black-eyed
1/2 ts Seasoned salt
1 Onion chopped
1 cn (15-oz) boned and skinned
1 cn (6-oz) tomato paste
1/2 ts Curry powder
1 1/2 tb Vegetable oil
1 lg Tomato; sliced
 Salt
1 ts Cayenne pepper
 Water
2 pk (10-oz) frozen chopped

Re the request for a black-eyed pea recipe, this one was in the Los Angeles  Times holiday section today. I havent tried it, but it sounded good. It  doesnt have any meat, but it does have fish. For this reason, it might be  more "non-bean-eater friendly."    Soak black-eyed peas in water to cover overnight. Drain. Add water to  cover, bring to boil, reduce heat and simmer 30 minutes. Drain and reserve  cooking liquid. Set aside.    Pour oil in large pot. Add onion, cayenne, curry powder, seasoned salt and  salt to taste and cook over medium-high heat until onion begins to brown, 5  to 7 minutes. Add tomato slices and cook 3 minutes. Stir in tomato paste.  Stir in 1/2 cup water and simmer 5 minutes. Add salmon, including juice,  and break into bite-size pieces with back of wooden spoon. Simmer 3  minutes.    Add black-eyed peas and reserved cooking liquid and water if necessary to  make 4 to 5 cups. Simmer 5 minutes. Add spinach and cook 20 minutes. Add  more reserved cooking water if needed to keep stew moist but not soupy.  Season with salt to taste. Serve over rice.    8 servings. Each serving without rice: 357 cal; 307 mg sodium; 26 mg  cholesterol; 8 g fat; 43 g carbohydrates; 31 g protein; 3.71 g fiber; 20%  CFF.    Maybe Ill try cooking it for New Years. Who can say no to good luck?    Posted to Digest eat-lf.v097.n323 by bgaerlan@ucla.edu (Barbara Gaerlan) on  Dec 21, 1997

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Nutrition

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Serving Size: 1 Serving (130g)
Recipe Makes: 1 Servings

Calories: 172
Calories from Fat: 127 (74%)

Amt Per Serving		% DV

	Total Fat 14.1g	19 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 8.7g
	Polyunsanturated Fat 4g
Cholesterol 0mg		0 %
Sodium 1168mg		40 %
Potassium 206mg		5 %
Total Carbohydrate 11.7g		3 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 9.1g
Protein 1.5g		2 %
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Calories per serving: 172

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