Creole-Style Black-Eyed Peas

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

• Ready In: 3 hrs
• 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.