Stack in a pot stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | large | Clove garlic, minced |
| 1 | teaspoon | Seasoned salt |
| ⅛ | teaspoon | Black pepper |
| 1 | large | Onion, chopped (1 cup) |
| 1 | quart | Cherry tomatoes, stemmed |
| 15 | ounces | Black-eyed peas, drained |
Directions
Lightly brown ground beef, in a medium saucepan. Stir in garlic. Layer onion and tomatoes on top. Pour on black-eyed peas, liquid and all.
Cover and bring to a boil. Reduce heat and simmer for thirty minutes, without stirring. Stew is done when the tomatoes are cooked. Ladle into serving bowls. Makes 4 servings: each = 420 calories, 26 g prot, 23 g carbs, 24 g fat, 85 mg chol, 712 mg sodium. Calories from fat = 51%