Creole Black Eyed Peas
A delightful blend of earthy black-eyed peas with a symphony of vegetables and spices, making for a comforting and nourishing dish.
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas Rinse thoroughly and soak overnight.
- 4 cups vegetable broth Use low-sodium if desired.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 1 can diced tomatoes Drained if preferred.
- 1 tablespoon Creole seasoning
- to taste Salt and pepper
- 2 tablespoons olive oil
- to garnish Chopped parsley Adds color and freshness to the dish.
Instructions
Preparation
- Rinse the dried black-eyed peas thoroughly under cool running water. Soak them in plenty of water overnight.
- Once soaked, drain the peas.
Cooking the Base
- In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion, minced garlic, diced bell pepper, and celery. Sauté until softened and fragrant, about 5-7 minutes.
Combine Ingredients
- Stir in the drained black-eyed peas, vegetable broth, and diced tomatoes into the pot.
Season the Dish
- Sprinkle in the Creole seasoning and stir well. Adjust with salt and pepper to taste.
Simmer
- Bring the mixture to a boil. Once boiling, reduce to a gentle simmer. Cover and let simmer for 30-40 minutes until the peas are tender.
Final Adjustments
- Taste the mixture and make any final seasoning adjustments with more Creole seasoning, salt, or pepper, if needed.
Serve
- Ladle the Creole Black Eyed Peas into bowls and garnish with freshly chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat on the stovetop, adding a splash of broth if necessary.