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Black-Eyed Peas, Creole Style

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Black-eyed peas

  2. 3 cups 711ml Water

  3. 1 Chicken-flavored bouillon cube

  4. 2 cups 125g / 4.4oz Canned tomatoes - crushed

  5. 1 cup 62g / 2 1/5oz Onion - finely chopped (large)

  6. 2 Celery stalks - finely chopped

  7. 3 teaspoons 15ml Minced garlic

  8. 1/2 teaspoon 2 1/2ml Dry mustard

  9. 1/4 teaspoon 1 1/3ml Ground ginger

  10. 1/4 teaspoon 1 1/3ml Cayenne pepper

  11. 1 Bay leaf

  12. 1/2 cup 73g / 2.6oz Chopped parsley for garnish

Instructions Jump to Ingredients ↑

  1. Place black-eyed peas in a medium saucepan. Cover with 2 cups of water, bring to boil for 2 minutes, cover, remove from heat and let stand for 1 hour. Drain the soaking liquid.

  2. Add the remaining 1 cup of water, bouillon cube, tomatoes and juice, chopped onion, chopped celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together, bring to a boil, cover again, reduce heat and simmer slowly for 2 hours. Stir occasionally and add water to keep the peas covered with liquid.

  3. Remove the bay leaf, pour into a serving bowl and garnish with parsley. (Raw, chopped onion also may be used.)

  4. This recipe yields 8 servings.

  5. Nutritional Analysis Per Serving: Calories 142; Fat (grams) 2; Percent calories from fat 13; Percent polyunsaturated 5; Percent saturated 2; Percent monounsaturated 6; Cholesterol (milligrams) 1; Sodium (milligrams) 705; Protein (grams) 8; Carbohydrate (grams) 23; Fiber (grams) 7.

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