Creole black-eyed peas

Recipe Information

Ingredients

• 3 cups water 

• 2 cups dried black-eyed peas 

• 1 teaspoon low-sodium chicken-flavored bouillon granules

• 2 cups canned unsalted tomatoes, crushed

• 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 parsley, chopped

Directions

• Bring the water and black-eyed peas to a boil in a saucepan over medium-high heat. Remove from the heat, cover, and let stand for 1 hour.

• Drain the water and add the remaining water, bouillon granules, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper, and bay leaf. Stir together and bring to a boil. Cover, reduce the heat, and simmer for 2 hours, stirring occasionally. Add water as necessary.

• Remove the bay leaf, pour into a serving bowl, and garnish with the parsley. Serve immediately.

Nutrition (per serving)

• Calories: 173 cal

• Total fat: 1g

• Saturated fat: <1g

• Monounsaturated fat: <1g

• Cholesterol: 0mg

• Sodium: 34mg

• Potassium: 665mg

• Carbohydrate: 31g

• Fiber: 5g

• Protein: 11g

• Calcium: 66mg