Black-Eyed Peas with Beef

• 1 pound Ground Beef
• 1/2 cups Green Pepper, Chopped
• 1/2 cups Olive Oil
• 1/2 cups All-purpose Flour
• 2 quarts Water
• 16 ounces, weight Frozen Black Eyed Peas
• 1 can (28 Oz. Can) Chopped Tomatoes
• 1 cup Onion, Chopped
• 1 cup Carrots, Diced
• 1 cup Celery, Chopped
• 3 cloves Garlic, Minced
• 2 Tablespoons Beef Bouillon Granules
• 1 Tablespoon Black Pepper
• 2 teaspoons Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 cup Uncooked Brown Rice

1. Brown beef and green pepper in a skillet; drain.
2. In a Dutch oven, heat oil and add flour, whisking until smooth.
3. Cook about 5-10 minutes on low heat, stirring constantly until browned.
4. You want to make a dark roux.
5. Gradually add the water; stir until bubbly.
6. Stir in beef mixture and all remaining ingredients.
7. Bring to a boil; cover and simmer 45 minutes to one hour.
8. Season to taste before serving.

ground beef, green pepper, olive oil, allpurpose, water, tomatoes, onion, carrots, celery, garlic, black pepper, salt, garlic, onion powder, brown rice

Taken from tastykitchen.com/recipes/main-courses/black-eyed-peas-with-beef/ (may not work)