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Home > Creole black-eyed peas

Creole black-eyed peas

Recipe Information

Servings 8
Preparation Time 10 Minutes
Cook Time 2 Hours, 10 Minutes
Total Time 2 Hours, 20 Minutes
Difficulty Easy
Main Ingredient Black-Eyed Peas
Category Beans & Legumes
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Creole
Cook Method Boiling
Diet Low Calorie; Low Fat; Low Cholesterol; Low Sodium; Heart Healthy; High Fiber; High Protein; Gluten Free


  • 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



  • 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