Black-Eyed Peas with Bulgur and Tomatoes

• 1/2 cup raw bulgur
• 2 tablespoons light olive oil
• 3 to 4 garlic cloves, minced
• One 28-ounce can low-sodium stewed tomatoes, with liquid
• Two 16-ounce cans black-eyed peas, drained and rinsed
• Salt and freshly ground pepper to taste

1. Boil 1 cup water.
2. Pour the water over the bulgur in a heatproof container.
3. Cover and let stand until the water is absorbed, about 30 minutes.
4. Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.
5. Heat the oil in a stir-fry pan or wide skillet.
6. Add the garlic and saute over low heat until golden, about 2 minutes.
7. Break up the tomatoes with your hands and add to the pan, followed by the black-eyed peas.
8. Bring to a simmer over medium heat, and stir in the cooked bulgur.
9. Season to taste with salt and pepper.
10. Cook for another 5 minutes, and serve.
11. Black-Eyed Peas with Bulgur and Tomatoes (this page)
12. Corn Slaw (page 34)
13. Steamed broccoli or green beans
14. or
15. Contemporary Creamed Spinach (page 212)
16. Calories: 253
17. Total Fat: 5g
18. Protein : 9g
19. Carbohydrate: 39g
20. Cholesterol: 0mg
21. Sodium: 194mg

bulgur, light olive oil, garlic, tomatoes, blackeyed peas, salt

Taken from www.epicurious.com/recipes/food/views/black-eyed-peas-with-bulgur-and-tomatoes-372814 (may not work)