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Recipes  |
Creole-style Black-eyed Peas
Sodium = 34 mg 3 cups water 2 cups dried black-eyed peas 1 teaspoon low-sodium chicken-flavored bouillon granules 2 cups crushed canned unsalted tomatoes1 large onion, finely chopped 2 finely chopped stalks celery 3 teaspoons Granulated Garlic 1/2 teaspoon Organic Yellow Mustard Seed Powder 1/4 teaspoon Ginger Powder 1/4 teaspoon Cayenne Pepper Medium Heat 1 Bay Leaf 1/2 cup chopped Parsley Directions: 1. Add 2 cups water and black–eyed peas in a medium sauce pan over high heat 2. Bring to a boil, cover and remove from heat let stand for 1 hour 3. Let peas stay in saucepan and drain water 4. Add remaining 1 cup of water and remaining ingredients 5. Bring to a boil, reduce heat to simmer and cook for 2 hours, stirring once in a while 6. You need to keep the peas covered with water, so add as needed 7. Remove bay leaf, and serve with a garnish of parsley |
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