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Creole Black-Eyed Peas
Guiding Stars
Servings:
8 (239 g) as an appetizerPrep Time:
10 minutesCook Time:
180 minutes
Ingredients
Spice up your fiber intake with these creole-style peas. Keep your eye on this as it simmers for 2 hours. You may need to add water to keep the peas from drying out. It's worth the wait and the effort.
2 cups dried black-eyed peas
1 cup low-sodium chicken broth
1 (16 oz) can low-sodium crushed tomatoes
1 onion, finely chopped
2 stalks celery, finely chopped
3 tsp. minced garlic
1/2 tsp. dry mustard
1/4 tsp. ginger
1/4 tsp. cayenne pepper
1 bay leaf
1/2 cup chopped parsley
Directions
1. In a medium saucepan over high heat, cover black-eyed peas with water. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
2. Drain the water, leaving the peas in the saucepan. Add 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.
3. Remove the bay leaf and serve hot, garnished with parsley.
Nutrition
| Nutritional Facts | |
| Servings | 8 (239 g) |
| Base Nutrients | |
| Calories | 199 kcal (10%) |
| Calories from Fat | 12 kcal (0%) |
| Total Fat | 1 g (2%) |
| Saturated Fat | 0 g (2%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 40 mg (2%) |
| Total Carbohydrates | 35 g (12%) |
| Dietary Fiber | 7 g (28%) |
| Protein | 13 g (22%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 15 mg (17%) |
| Minerals | |
| Calcium | 94 mg (7%) |
| Iron | 5 mg (27%) |
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