Title: Blackeyed peas and rice
 Categories: Low-cal, Rice, Beans, Soups
      Yield: 8 servings
 
      1 x  Dried black-eyed peas
    1/2    Onion
      1 x  Lipton Rice 'n' Sauce Cajun
      1 tb Pepper
      1 x  Stew Meat
      1 ts Creole or Cajun seasoning
      1 x  Bell pepper
           Cayenne pepper or hot sauce
 
  Look thru peas for rocks and wash through 3 waters.  Soak peas in
  water overnight in fridge.  The next day, throw out water they soaked
  in; some claim this keeps beans from giving you a problem, but stay
  on this diet a couple weeks and you won't have a problem anyway.  It
  goes away.  Wash stew meat and put stew meat and pre-soaked peas in
  big pot on stove and bring to boil, with PLENTY of water.  Add
  seasonings to taste.  If you use Cajun seasoning it contains salt; so
  don't add extra salt!!!!  Otherwise, add salt to taste.  When stew
  meat and peas come to a boil, reduce to Medium and keep watching to
  add water so they don't scorch.  After about 40 minutes add packet of
  Rice and Sauce, preferably Cajun flavor.  Start watching the water
  really carefully now, and add a pint from time to time. After about
  20 minutes of rice cooking, add bell pepper, onion, and more
  seasonings if you need.  (This dish is good hot and peppery)
  Everything should be ready at the same time. When test bite shows all
  is ready, eat!