3/4 cup dried black-eyed peas
2 cups water
1 bouillon cube
1/2 pound extra-lean ground beef
1 cup chopped onion
2 minced garlic cloves
1 (16 ounce) can tomatoes
1 (4 ounce) can green chiles, drained
1 cup beef broth
1 bay leaf
1 teaspoon chili powder
Dash of cayenne pepper, to taste
2 cups fresh cut okra or 1 (10 ounce) package frozen okra
1/2 teaspoon gumbo file powder
2 cups steamed rice

Sort peas, then cover with water 2 inches above level of peas. Set aside to soak for 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. Return to gumbo, stirring constantly.

Serve over cooked rice.

Yields 6 servings.