---------- Recipe via Meal-Master (tm) v8.02
  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
       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
   [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.