Low Fat Creole Style Black Eyed Peas

Low Fat Creole Style Black Eyed Peas

czwartek, 20 lutego 2014

Low Fat Creole Style Black Eyed Peas

Time: 2 hrs 15 mins

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.