Black-Eyed Peas, Creole Style

Black-Eyed Peas, Creole Style

2 c black-eyed peas
3 c water
1 chicken bouillon cube
2 c canned tomatoes, crushed
1 lrg onion, finely chopped
2 stlk celery, finely chopped
3 t minced garlic
1/2 t dry mustard
1/4 t ground ginger
1/4 t cayenne pepper
1 bay leaf
1/2 c chopped parsley

Place black-eyed peas in a medium saucepan. Cover with 2 cups of
water, bring to boil for 2 minutes, cover, remove from heat and
let stand for 1 hour. Drain the soaking liquid. Add the
remaining 1 cup of water, bouillon cube, tomatoes and juice,
chopped onion, chopped celery, garlic, mustard, ginger, cayenne
pepper and bay leaf. Stir together, bring to a boil, cover
again, reduce heat and simmer slowly for 2 hours. Stir
occasionally and add water to keep the peas covered with liquid.
Remove the bay leaf, pour into a serving bowl and garnish with
parsley. (Raw, chopped onion also may be used.) Makes 8
servings.