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3/4 c. dried black-eyed peas
2 c. water
1 bouillon cube
1/2 lb. extra-lean ground beef
1 c. chopped onion
2 minced garlic cloves
1 (16 oz.) can tomatoes
1 (4 oz.) can green chiles,
1 c. beef broth
1 bay leaf
1 tsp. chili powder
dash of cayenne pepper to
2 c. fresh cut okra or 1 (10
oz.) pkg. frozen okra
1/2 tsp. gumbo file powder
2 c. steamed rice

After sorting peas, cover with water 2-inches above
level of peas. Set aside 6 to 8 hours. Drain peas, discarding
water. In a medium saucepan, combine soaked peas, 2 cups water
and bouillon. Bring to a boil; reduce heat. Cover and simmer
until peas are tender, about 30 minutes. Brown beef in a heavy
pot until no longer pink. Add onion and garlic. Cook and stir
2 to 3 minutes. Stir in tomatoes and their juice, green
chiles, broth, bay leaf, chili powder and cayenne pepper.
Cover and simmer 10 minutes. Add black-eyed peas, including
cooking liquid, to beef mixture. Stir in okra. Cover and
simmer 10 minutes longer. Remove 1/2 cup liquid from gumbo.
Stir in file powder. Add back to gumbo, stirring constantly.
Serve immediately with steamed rice. Yields 6 servings, 234
calories per serving.

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