4 oz. dried black-eyed peas, soaked overnight
1 lg. yellow onion, chopped
2 med. size carrots, peeled & chopped
2 med. size tomatoes, peeled, cored & chopped
1/2 tsp. each dried savory and marjoram, crushed
1/4 tsp. crushed red pepper flakes
2 bay leaves
1 cinnamon stick
3 c. water
1/3 c. fresh or frozen whole kernel corn
1/4 tsp. black pepper
1/8 tsp. salt
2/3 c. low-fat yogurt (opt.)

Drain the black-eyed peas and put them in a medium size heavy saucepan with next 8 ingredients. Stir to mix. Place over moderately high heat, and bring to a boil. Boil 3 minutes. Reduce heat so that mixture bubbles gently, partially cover and simmer until the peas are tender -- about 50 minutes.

Mix the corn, black pepper, and salt and cook, uncovered 5 minutes. Discard bay leaf and cinnamon stick. Before serving top each portion with 1/3 cup of yogurt if desired. Each serving has 1 g. saturated fat and 5 mg. cholesterol with 363 calories. Serves 2.