1 qt. water
1 1/2 cups dried black-eyed peas
2 large tomatoes (1 pound), chopped
1/2 cup cilantro, chopped
1 jalapeño chili, stemmed and seeded
2 T. lemon juice
1/8 t. salt
In a 2-quart pan, bring 1 quart of water to a boil. Add peas. Reduce heat, cover, and simmer until tender, or about 50 minutes. Drain, rinse with cold water, and drain again. Set aside. In blender or food processor, combine tomatoes, cilantro, and the chili. Blend until finely chopped. Stir in lemon juice. Add mixture to peas and stir well. Season with salt. Garnish with cilantro sprigs. Serve with tortilla chips (recipe to follow). Yield: 16 servings.
Calories per serving: 41; protein: 3 grams; fat: .3 grams; cholesterol: 0.