Ingredients
- 2 cups dried black-eyed peas
- 1 cup low-sodium chicken broth
- 1 (16 oz) can low-sodium crushed tomatoes
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 3 tsp. minced garlic
- ½ tsp. dry mustard
- ¼ tsp. ginger
- ¼ tsp. cayenne pepper
- 1 bay leaf
- ½ cup chopped parsley
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Instructions
- In a medium saucepan over high heat, cover black-eyed peas with water. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
- Drain the water, leaving the peas in the saucepan. Add broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper, and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
- Remove the bay leaf and serve hot, garnished with parsley.