Creole Black Eyed Peas

• 2 tablespoons cooking oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 2 cups dried black-eyed peas, picked over and rinsed
• 5 cups water
• 15 ounces diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• 1/8 teaspoon cayenne (or more to taste)
• 1 tablespoon hot sauce (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon liquid smoke flavoring

1. Soak the peas overnight in cold water. Drain.
2. Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
3. Stir in garlic, continue stirring until garlic releases it's aroma.
4. Add all remaining 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. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.

cooking oil, onion, green bell pepper, celery, garlic, blackeyed peas, water, tomatoes, oregano, salt, cayenne, hot sauce, black pepper, liquid smoke flavoring

Taken from www.food.com/recipe/creole-black-eyed-peas-280602 (may not work)