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Low Fat Creole Style Black Eyed Peas

2 cups black-eyed peas
3 14 cups water
2 teaspoons low sodium chicken broth
3 12 cups diced tomatoes with juice
3 stalks celery
12 onion
4 garlic cloves
14 teaspoon chili powder
14 teaspoon ginger
2 bay leaves
12 cup parsley
12 teaspoon black pepper


HEAT 2 1/2 cups water and dried black-eyed peas; once at FULL BOIL, continue boil for two minutes, REMOVE from heat, cover and let stand for 1 hour. Then DRAIN whatever water remains and allow peas to sit uncovered. In another saucepan, COMBINE 1 cup water, chicken broth, finely diced onion, finely diced celery, parsley and 2 cans (400g)/3 1/2 cups Diced Italian Tomatoes in juice, mustard, chilli pepper, ginger, black pepper and bay leaves; Bring to a BOIL. ADD cooked black-eyed peas. COVER and simmer on LOW for 1 hour and 45 minutes; STIR occasionally; If liquid is evaporating too quickly, you can add more water to make sure peas are covered with tomato/water mixture. ENJOY! NOTE: Is well worth the time to make and freezes WELL! NOTE: Remove Bay leaves before serving. NOTE: If canned tomatoes do not contain seasoning such as dry Italian seasoning, would suggest you add about 1 tbsp dry Italian seasoning, but is personal preference. NOTE: I serve in tortilla wrap with rocket, feta and Golden Door Recipe - Chilli Sauce.

Source: www.food.com