Creole black-eyed peas

Creole black-eyed peas

Creole black-eyed peas

Creole black-eyed peas photo 1
Creole black-eyed peas photo 2


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

How to make creole black-eyed peas:

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

Recipe categories: Side dish, Beans, Chickpeas/garbanzos.

Creole black-eyed peas
Average rating: 3.2 of 5, total votes: 6
Cook. Time: PT17H
Total Time: PT17H

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Related ingredients:
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