Caribbean Black Eyed Peas

1 tablespoon olive oil
1/2 small red onion, chopped
1 clove garlic, minced
19 ounces canned black eyed peas, rinsed and drained
1 medium tomato, chopped
1/4 teaspoon cayenne
1/4 cup fresh cilantro, chopped
3 tablespoons plain yogurt

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until tender, then stir in the garlic, beans, tomato, cayenne and cilantro.
2. Reduce heat to a simmer and cook until most of the liquid has evaporated. Top with yogurt and serve with rice or other starch.

Makes 4 servings