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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (16-ounce) package dried black-eyed peas |
1/2 medium onion, chopped |
1 tablespoon minced garlic |
1 small green bell pepper, diced |
1 celery stalk, diced |
1 tablespoon olive oil |
6 cups water |
1 (32-ounce) can whole tomatoes, undrained and chopped |
3 cups chicken broth |
1 tablespoon chicken bouillon granules |
2 jalapeño peppers, unseeded and chopped |
1 tablespoon salt |
1/2 teaspoon pepper |
Directions:
1. Bring peas and water to cover to a boil in a Dutch oven; cook 10 minutes. Remove from heat; cover and let stand 1 hour. Drain and remove from Dutch oven.
2. Sauté onion and next 3 ingredients in hot oil in Dutch oven until tender. Add peas, 6 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 1 hour or until peas are tender.
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