Creole-Style Black-Eyed Peas

Submitted by Elmotoo

"Transplanted here from The Mayo Clinic's website for ZWT9. I did alter it a smidge."

 

• Ready In: 3hrs
• Ingredients: 11
• Serves: 8

ingredients

• 2 cups low sodium vegetable broth
• 2 cups dried black-eyed peas
• 2 cups canned low-sodium crushed tomatoes
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 3 teaspoons minced garlic
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon cayenne pepper
• 1 bay leaf
• 1⁄2 cup chopped fresh parsley

directions

1. Sort & rinse peas.
2. 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.
3. 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.
4. Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.

Reviews

[Dienia B.]

these smell amazing when you lift the lid of the crockpot, the are going the freezer until after the tour really good recipe zwt 9

 

[COOKGIRl]

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.