Creole-Style Black-Eyed Peas
photo by Dienia B.
- Ready In:
- 3hrs
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 473.18 ml low sodium vegetable broth
- 473.18 ml dried black-eyed peas
- 473.18 ml canned low-sodium crushed tomatoes
- 1 large onion, finely chopped
- 2 stalk celery, finely chopped
- 14.78 ml minced garlic
- 2.46 ml dry mustard
- 1.23 ml ground ginger
- 1.23 ml cayenne pepper
- 1 bay leaf
- 118.29 ml chopped fresh parsley
directions
- Sort & rinse peas.
- In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
- Drain the water, leaving the peas in the saucepan. Add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
- Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.
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Reviews
-
I also cooked this in the crock pot. I wasn't thinking though that cooking it in this manner was for us more of an autumn/winter meal. What I wanted to do but didn't think 2 minutes ahead of myself is to cook the beans with the seasoning in a pan and leave out the broth. I served the soup/stew over cooked collar greens, spoonful of long grain brown rice, and a finish of fresh parsley. So, next time, I'll skip the broth for a "meal in a bowl" and used the broth alternate method for the colder months. Made for ZWT 9.
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York