Creole Black Eyed Peas
Ready In: 2 hrs 10 mins
Serves: 6
Ingredients
- 2 tablespoons cooking oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 2 cups dried black-eyed peas, picked over and rinsed
- 5 cups water
- 15 ounces diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1⁄8 teaspoon cayenne (or more to taste)
- 1 tablespoon hot sauce (or to taste)
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon 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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