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	<title>Foovay&#039;s Cauldron &#187; vegetarian recipes</title>
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		<title>Black-eyed Peas of the Southwest</title>
		<link>http://summerfeyfoovay.com/foovays_cauldron/2010/01/02/black-eyed-peas-of-the-southwest/</link>
		<comments>http://summerfeyfoovay.com/foovays_cauldron/2010/01/02/black-eyed-peas-of-the-southwest/#comments</comments>
		<pubDate>Sat, 02 Jan 2010 01:56:05 +0000</pubDate>
		<dc:creator>foovay</dc:creator>
				<category><![CDATA[Update]]></category>
		<category><![CDATA[black-eyed peas]]></category>
		<category><![CDATA[Happy New Year]]></category>
		<category><![CDATA[vegetarian recipes]]></category>

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		<description><![CDATA[<div class="addthis_toolbox addthis_default_style " addthis:url='http://summerfeyfoovay.com/foovays_cauldron/2010/01/02/black-eyed-peas-of-the-southwest/' addthis:title='Black-eyed Peas of the Southwest '  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_button_google_plusone" g:plusone:size="medium"></a><a class="addthis_counter addthis_pill_style"></a></div>1 lb. dried Black Eyed Peas 6 oz Tomato Paste 2 tablespoons Hatch Jalepeno nacho slices with plenty of juice ½ teaspoon Hatch green chile powder ¼ cup Pace Picante Sauce (medium) 2 c. water Soak the Black-Eyed Peas overnight in water to cover. Drain. Rinse. Place in slow cooker with the other ingredients, stir, [...]<div class="addthis_toolbox addthis_default_style addthis_32x32_style" addthis:url='http://summerfeyfoovay.com/foovays_cauldron/2010/01/02/black-eyed-peas-of-the-southwest/' addthis:title='Black-eyed Peas of the Southwest ' ><a class="addthis_button_preferred_1"></a><a class="addthis_button_preferred_2"></a><a class="addthis_button_preferred_3"></a><a class="addthis_button_preferred_4"></a><a class="addthis_button_compact"></a></div>]]></description>
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