Elaine's black-eyed peas and okra

Yield: 4 Servings

Measure Ingredient
2 cups Black-Eyed Peas With Snaps, cooked
½ cup Liquid From Peas
1 medium Onion, thinly sliced
1 medium Tomato, peeled and sliced
2 cups Frozen Cut Up Okra, defr
\N \N Salt And Pepper, to taste

Layer ingredients in order in a 2 quart saucepan. Cook over low heat for 10-15 minutes, until vegetables on top layers are steamed.

NOTES : From recipe introduction: "This tasty Texas recipe comes from out Dripping Springs way." I like this one because I really like okra (not many folks do :-)) Lou Parris 12/96 Recipe by: Tastes and Tales from Texas, 1984, p. 122 Posted to MC-Recipe Digest V1 #613 by Bill Spalding <billspa@...> on May 15, 1997

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