Black-Eyed Pea Stew - cooking recipe

Ingredients

4 oz. dried black-eyed peas, soaked overnight
1 large yellow onion, chopped fine
2 medium carrots, peeled and chopped
2 medium size ripe tomatoes, peeled, cored and chopped
1/2 tsp. dried savory, crumbled
1/2 tsp. dried marjoram, crumbled
1/4 tsp. crushed red pepper flakes
2 bay leaves
1 cinnamon stick
3 c. water
1/3 c. fresh or frozen whole-kernel corn
1/4 tsp. black pepper
1/8 tsp. salt
2/3 c. plain low-fat yogurt

Preparation

Drain the black-eyed peas and place them in a medium-size heavy saucepan together with the onion, carrots, tomatoes, savory, marjoram, red pepper flakes, bay leaves and cinnamon stick.
Add the water, stir to mix, place over moderately high heat and bring to a boil; about 3 minutes.
Lower the heat so that the mixture bubbles gently, partially cover and simmer until the peas are tender, about 50 minutes.
Mix in the corn, black pepper and salt and cook, uncovered, 5 minutes longer.
Discard the bay leaves and cinnamon stick.
Before serving, top each portion with 1/3 cup of the yogurt.