Black-Eyed Peas, Creole Style

Recipe Ingredients

2 cups	474ml	Black-eyed peas
3 cups	711ml	Water
1		Chicken-flavored bouillon cube
2 cups	125g / 4.4oz	Canned tomatoes - crushed
1 cup	62g / 2.2oz	Onion - finely chopped (large)
2		Celery stalks - finely chopped
3 teaspoons	15ml	Minced garlic
1/2 teaspoon	2.5ml	Dry mustard
1/4 teaspoon	1.3ml	Ground ginger
1/4 teaspoon	1.3ml	Cayenne pepper
1		Bay leaf
1/2 cup	73g / 2.6oz	Chopped parsley for garnish

Recipe Instructions

Place black-eyed peas in a medium saucepan. Cover with 2 cups of water, bring to boil for 2 minutes, cover, remove from heat and let stand for 1 hour. Drain the soaking liquid.

Add the remaining 1 cup of water, bouillon cube, tomatoes and juice, chopped onion, chopped celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together, bring to a boil, cover again, reduce heat and simmer slowly for 2 hours. Stir occasionally and add water to keep the peas covered with liquid.

Remove the bay leaf, pour into a serving bowl and garnish with parsley. (Raw, chopped onion also may be used.)

This recipe yields 8 servings.

Nutritional Analysis Per Serving: Calories 142; Fat (grams) 2; Percent calories from fat 13; Percent polyunsaturated 5; Percent saturated 2; Percent monounsaturated 6; Cholesterol (milligrams) 1; Sodium (milligrams) 705; Protein (grams) 8; Carbohydrate (grams) 23; Fiber (grams) 7.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.