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Yield: 4 ½ quarts


2 lb hamburger
½ c bell pepper, chopped
½ c butter
½ c flour
2 qt water
1 c onion, chopped
1 c celery, chopped
1 can diced, stewed tomatoes with green chilies
16 oz package frozen black-eye peas
1 Tbsp pepper
½ tsp salt
2 Tbsp beef bouillon granules (or 1 cube)
½ tsp garlic


1) Cook beef and green pepper; drain
2) Melt butter in Dutch oven. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add water and cook, stirring until it bubbles.
3) Stir in beef mixture and remaining ingredients. Bring to a boil. Cover and simmer 45 minutes to 1 hour. Serve hot over cornbread.