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1 (15 oz.) can black-eyed peas
1 small onion, thinly sliced
1 small clove garlic, minced
1 tsp. minced parsley
1/2 tsp. thyme
1/4 tsp. sage
dash of cayenne

Drain liquid from peas into a 1 1/2 quart saucepan. Add
onion, garlic, parsley, thyme and sage. Simmer until onion is
tender, 4 to 5 minutes, adding water if necessary. Add drained
black-eyed peas. Heat and stir. Season with cayenne. Makes 4
servings, 92 calories each.

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