1 c. black eyed peas
1 med. onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 c. (1 lg. can) whole tomatoes, chopped
3 tbsp. Butter Buds
1 tbsp. Worcestershire sauce
1 tbsp. chili powder
1/4 tsp. ground cumin
Pepper to taste

Wash black-eyed peas; cover with water (4 cups) and soak overnight (or bring to boil - boil 3 minutes and let stand 1 hour). Drain and throw away soak water. Cover peas with fresh water and boil gently until tender. Drain. While peas are cooking, saute onion, peppers, and garlic in Butter Buds for 5 minutes. Add tomatoes and seasonings; simmer 3/4 to 1 hour. Combine with black-eyed peas and reheat.