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| Creole Styled Black-Eyed Peas
2 cups of black-eyed peas
3 cups of water
1 chicken-flavored bouillon cube
2 cups of canned tomatoes, crushed
1 large onion, finely chopped
2 celery stalks, finely chopped
3 teaspoons of minced garlic
1/2 teaspoon of dry mustard
1/4 teaspoon of ground ginger
1/4 teaspoon of cayenne pepper
1 bay leaf
1/2 cup of chopped parsley for garnish |
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Place the 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. 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.
Remove the bay leaf, pour into a serving bowl and garnish with parsley. (Raw, chopped onion also may be used.) This recipe yields 8 servings.
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.
Recipe By: Mayo Clinic's Virtual Cookbook Formatted for MC5 11-27-1999 by Joe Comiskey - jcomiskey@krypto.net |
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