Low Fat Creole Style Black Eyed Peas

• 2 cups black-eyed peas
• 3 1/4 cups water
• 2 teaspoons low sodium chicken broth
• 3 1/2 cups diced tomatoes with juice
• 3 stalks celery
• 1/2 onion
• 4 garlic cloves
• 1/4 teaspoon chili powder
• 1/4 teaspoon ginger
• 2 bay leaves
• 1/2 cup parsley
• 1/2 teaspoon black pepper

1. HEAT 2 1/2 cups water and dried black-eyed peas; once at FULL BOIL, continue boil for two minutes, REMOVE from heat, cover and let stand for 1 hour.
2. Then DRAIN whatever water remains and allow peas to sit uncovered.
3. In another saucepan, COMBINE 1 cup water, chicken broth, finely diced onion, finely diced celery, parsley and 2 cans (400g)/3 1/2 cups Diced Italian Tomatoes in juice, mustard, chilli pepper, ginger, black pepper and bay leaves; Bring to a BOIL.
4. ADD cooked black-eyed peas.
5. COVER and simmer on LOW for 1 hour and 45 minutes; STIR occasionally; If liquid is evaporating too quickly, you can add more water to make sure peas are covered with tomato/water mixture.
6. ENJOY!
7. NOTE: Is well worth the time to make and freezes WELL!
8. NOTE: Remove Bay leaves before serving.
9. NOTE: If canned tomatoes do not contain seasoning such as dry Italian seasoning, would suggest you add about 1 tbsp dry Italian seasoning, but is personal preference.
10. NOTE: I serve in tortilla wrap with rocket, feta and Golden Door Recipe - Chilli Sauce.

blackeyed peas, water, chicken broth, tomatoes, stalks celery, onion, garlic, chili powder, ginger, bay leaves, parsley, black pepper

Taken from www.food.com/recipe/low-fat-creole-style-black-eyed-peas-214797 (may not work)