Creole Black Eyed Peas
- Ready In:
- 2hrs 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 29.58 ml cooking oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 473.18 ml dried black-eyed peas, picked over and rinsed
- 1182.95 ml water
- 425.24 g diced tomatoes
- 4.92 ml dried oregano
- 4.92 ml salt (or to taste)
- 0.61 ml cayenne (or more to taste)
- 14.79 ml hot sauce (or to taste)
- 2.46 ml black pepper
- 2.46 ml liquid smoke flavoring
directions
- Soak the peas overnight in cold water. Drain.
- Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
- Stir in garlic, continue stirring until garlic releases it's aroma.
- Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.
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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>