HEAT 2 1/2 cups water and dried black-eyed peas; once at FULL BOIL, continue boil for two minutes, REMOVE from heat, cover and let stand for 1 hour.
Then DRAIN whatever water remains and allow peas to sit uncovered.
In another saucepan, COMBINE 1 cup water, chicken broth, finely diced onion, finely diced celery, parsley and 2 cans (400g)/3 1/2 cups Diced Italian Tomatoes in juice, mustard, chilli pepper, ginger, black pepper and bay leaves; Bring to a BOIL.
ADD cooked black-eyed peas.
COVER and simmer on LOW for 1 hour and 45 minutes; STIR occasionally; If liquid is evaporating too quickly, you can add more water to make sure peas are covered with tomato/water mixture.
NOTE: Is well worth the time to make and freezes WELL!
NOTE: Remove Bay leaves before serving.
NOTE: If canned tomatoes do not contain seasoning such as dry Italian seasoning, would suggest you add about 1 tbsp dry Italian seasoning, but is personal preference.
NOTE: I serve in tortilla wrap with rocket, feta and Golden Door Recipe - Chilli Sauce.