Prep 1 hr
Cook 2 hrs
Transplanted here from The Mayo Clinic's website for ZWT9. I did alter it a smidge.
- 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
- 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.
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
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.