NEW ORLEANS VEGETABLE STEW

Serve this flavorful dish with corn bread or crusty French bread. 

[I quadrupled this, and used a lot more garlic and chili powder. Plus threw in
some regular potatoes that I had, too.]

2 14 1/2-ounce cans Cajun-style or Mexican-style stewed tomatoes
1 10-ounce package frozen black-eyed peas, cooked according to package 
directions, drained
1 10-ounce orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch cubes
4 large bay leaves
4 large garlic cloves, minced
1 teaspoon dried thyme, crumbled
1/4 teaspoon (generous) ground allspice
1 1/2 teaspoons chili powder
1 10-ounce package frozen sliced okra, thawed
1/2 10-ounce package frozen corn kernels, thawed
Hot pepper sauce (such as Tabasco) 

Bring first 8 ingredients to boil in heavy large saucepan over medium-high 
heat, stirring occasionally. Cover pan, reduce heat to medium-low and 
simmer until potato is tender, about 20 minutes. Add okra and corn and 
simmer until tender, about 10 minutes. Uncover and cook until thickened to 
desired consistency, about 5 minutes. Season to taste with salt, pepper 
and hot pepper sauce. 

Serves 4 to 6.
   
Per serving: calories, 180; fat, 1 g; sodium, 565 mg; cholesterol, 0 mg 
 
Bon Appétit 
Light and Easy  
(Special Edition) 

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