1 lb Lean ground beef
      1 lg Clove garlic, minced
      1 ts Seasoned salt
    1/8 ts Black pepper
      1 lg Onion, chopped (1 cup)
      1 qt Cherry tomatoes, stemmed
     15 oz Black-eyed peas, drained
  Lightly brown ground beef, in a medium saucepan. Stir
  in garlic. Layer onion and tomatoes on top. Pour on
  black-eyed peas, liquid and all. Cover and bring to a
  boil. Reduce heat and simmer for thirty minutes,
  without stirring. Stew is done when the tomatoes are
  cooked. Ladle into serving bowls. Makes 4 servings:
  each = 420 calories, 26 g prot, 23 g carbs, 24 g fat,
  85 mg chol, 712 mg sodium.  Calories from fat = 51%
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