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Soups & stews

Creole Black-Eyed Peas
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
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Creole Black-Eyed Peas

Creole Black-Eyed Peas

Creole Black-Eyed Peas
Three Stars Guiding Stars
  • Servings:8 (239 g)
  • Prep Time:10 minutes
  • Cook Time:180 minutes
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.