Creole-Style Black-Eyed Peas Recipe

Name: Creole-Style Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low sodium vegetable broth; 2 cups dried black-eyed peas; 2 cups canned low-sodium crushed tomatoes; 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 chopped fresh parsley

Servings: persons

2 cups low sodium vegetable broth
2 cups dried black-eyed peas
2 cups canned low-sodium crushed tomatoes
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 chopped fresh parsley

1
Sort & rinse peas.
2
In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
3
Drain the water, leaving the peas in the saucepan. Add 2c 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.
4
Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.

161

kcal

Calories

Carbs

Protein

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 11 ingredients. The key ingredients include: 2 cups low sodium vegetable broth, 2 cups dried black-eyed peas, 2 cups canned low-sodium crushed tomatoes, 1 large onion, finely chopped, and more.

Yes, Creole-Style 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-Style Black-Eyed Peas

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