Black Eyed Peas, Creole Style Recipe

• 2 c. black-eyed peas
• 3 c. water
• 1 x chicken-flavored bouillon cube
• 2 c. canned tomatoes crushed
• 1 lrg onion finely minced
• 2 x celery stalks finely minced
• 3 tsp chopped garlic
• 1/2 tsp dry mustard
• 1/4 tsp grnd ginger
• 1/4 tsp cayenne pepper
• 1 x bay leaf
• 1/2 c. minced parsley for garnish

1. Place black-eyed peas in a medium saucepan.
2. Cover with 2 c. of water, bring to boil for 2 min, cover, remove from heat and let stand for 1 hour.
3. Drain the soaking liquid.
4. Add in the remaining 1 c. of water, bouillon cube, tomatoes and juice, minced onion, minced celery, garlic, mustard, ginger, cayenne pepper and bay leaf.
5. Stir together, bring to a boil, cover again, reduce heat and simmer slowly for 2 hrs.
6. Stir occasionally and add in water to keep the peas covered with liquid.
7. Remove the bay leaf, pour into a serving bowl and garnish with parsley.
8. (Raw, minced onion also may be used.)
9. This recipe yields 8 servings.

blackeyed peas, water, chicken, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper, bay leaf, parsley

Taken from cookeatshare.com/recipes/black-eyed-peas-creole-style-85802 (may not work)