Creole black-eyed peas
Creole black-eyed peas
Ingredients/Components
- 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.
Rating:
Related ingredients:
sugar, milk, salt, oil, dairy sour cream, boiling water, vinegar, cloves garlic, minced
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