Low Fat Creole Style Black Eyed Peas

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 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

Recipe

• 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.