Creole Black Eyed Peas Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 2 teaspoons olive or vegetable oil | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| 1/4 cup each finely chopped carrot, celery, and red or green bell pepper | ||
| Crushed tomatoes | 1/2 Cup (16 tbs), canned | |
| Bay Leaf | 1 | |
| 1/4 teaspoon powdered mustard | ||
| 1/8 teaspoon each ground red pepper, ground ginger, and ground cumin | ||
| 8 ounces rinsed drained canned black-eyed peas | ||
| Italian | 1 1/2 Teaspoon, finely chopped | |
Directions
1. In 9-inch nonstick skillet heat oil; add onion, carrot, celery, and bell pepper and cook over medium-high heat, stirring occasionally, until tender-crisp, about 5 minutes.
2. Add tomatoes, bay leaf, mustard, pepper, ginger, and cumin to vegetable mixture; stir to combine and bring to a boil. Reduce heat to low; stir in peas and let simmer until peas are heated through, about 3 minutes. Remove and discard bay leaf. Sprinkle with parsley.
2. Add tomatoes, bay leaf, mustard, pepper, ginger, and cumin to vegetable mixture; stir to combine and bring to a boil. Reduce heat to low; stir in peas and let simmer until peas are heated through, about 3 minutes. Remove and discard bay leaf. Sprinkle with parsley.
Chef
