Low Fat Creole Style Black Eyed Peas |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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Inspired once again by the internet, true! This IS yummy AND delicious too! Served in a wrap, with rocket, don't forget feta, You'll almost think low fat foods are better :) Ingredients:
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 |
Directions:
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.
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