Creole Black Eyed Peas
Total time: 15 hours
Cook time: 3 hours
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Ingredients
Ingredients
5 c. water
2 c. (1lb.) dried black-eyed peas
1 tsp. low-sodium bouillon granules
2 c. canned unsalted tomatoes, crushed
1 large onion, diced
1 green pepper, diced
2 stalks celery, finely diced
3 cloves minced garlic
1/2 tsp. dry mustard
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
1 bay leaf
1/2 c. chopped parsley
1 tsp. dried oregano
1/2 tsp. black pepper
low-sodium hot sauce (Tobasco, Cool Cyanne Sauce, Trader Joe's Chili Pepper Sauce) to taste
1/2 tsp. liquid smoke
Serve over steamed brown rice
Variations: Use 4 15-oz cans of low-sodium black eyed peas instead of beans, water and bullion. Add Mrs. Dash sodium free seasoning to taste. Feel free to halve the recipe.
Tips: If you can't find a low-sodium hot sauce (<50mg sodium/ tsp.), simply increase amount of cayanne.
Cost: ~$3.25/ serving
D.A.S.H. Eating Plan Servings:
Nuts, Seeds and Dried Beans: 1
Vegetables: 2
Directions:
Directions:
Soak the peas overnight in cold water. Drain.
Add the onion and sauté until it begins to brown; add the bell pepper, celery, and garlic and cook for another 2 minutes, adding a tablespoon or two of water if needed to prevent sticking.
Then add all ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch.
Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary.
Add Liquid Smoke, cook for 5 more minutes
Taste for spice level and seasoning and serve over rice.
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