Creole Black-Eyed Peas Recipe

Name: Creole Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. dried black-eyed peas; 3 c. chicken broth; 2 c. crushed tomatoes, packed in puree; 1 large onion, finely chopped; 2 stalks celery, finely chopped; 3 tsp. finely minced garlic; 1/2 tsp. dry mustard; 1/4 tsp. ground cumin; 1/4 tsp. ground ginger; 1/4 tsp. cayenne; 1 bay leaf; salt to taste

Servings: persons

2 c. dried black-eyed peas
3 c. chicken broth
2 c. crushed tomatoes, packed in puree
1 large onion, finely chopped
2 stalks celery, finely chopped
3 tsp. finely minced garlic
1/2 tsp. dry mustard
1/4 tsp. ground cumin
1/4 tsp. ground ginger
1/4 tsp. cayenne
1 bay leaf
salt to taste

1
Place the peas in a medium-sized saucepan.
2
Cover with 2 cups broth; bring to a boil for 2 minutes.
3
Cover; remove from heat and allow to soak for 1 hour.
4
Drain and discard the soaking liquid. Add the remaining ingredients to the pan, including the remaining 1 cup chicken broth.
5
Bring to a boil, cover again, reduce heat and simmer slowly for 2 hours, stirring occasionally.
6
Add water as necessary to keep the peas covered with liquid.
7
Remove the bay leaf.
8
Place in a serving bowl and serve hot, garnished with parsley.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. dried black-eyed peas, 3 c. chicken broth, 2 c. crushed tomatoes, packed in puree, 1 large onion, finely chopped, and more.

Yes, Creole Black-Eyed Peas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Black-Eyed Peas

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