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A MIDDLE EASTERN VERSION THAT IS ALWAYS A HIT IS AS FOLLOWS: CUT SHORT RIBBS INTO CHUNKS AND BOIL WITH 4 OR 5 CLOVES OF SMASHED GARLIC AND A BIT OF SALT. WHEN MEAT IS TENDER, VERY TENDER, ADD 1 LARGE ONION CHOPPED AND 1 16 OZ CANS OF BLACK EYED PEAS OR 1 LB. BAG FROZEN B.E.P. LET SIMMER FOR ABOUT AN HOUR OR SO. IF USING CANNED RINCE WELL . REDUCE LIQUID AND OR SMASH SOME OF THE PEAS TO THICKEN SAUCE. USUALLY SERVER OVER RICE .

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