1/2 c. chopped onion
1/2 c. chopped green pepper
1 (15.8 oz.) can black-eyed peas, undrained
1 (14.5 oz.) can no-salt-added stewed tomatoes, undrained
1 tsp. dry mustard
1/2 tsp. chili powder
1/8 tsp. red pepper
1/2 tsp. pepper
1 tbsp. low-sodium soy sauce
1 tsp. liquid smoke
1 tbsp. minced fresh parsley

Coat a large, nonstick skillet with cooking spray; place over medium heat until hot. Add onion and green pepper; saute until vegetables are crisp-tender. Add peas and next 7 ingredients; bring to a boil. Reduce heat; simmer 20 minutes, stirring often. Transfer to a serving dish; sprinkle with parsley. Yields 5 servings. 108 calories per 1/2 cup serving.