Reprints
A single copy of this article may be reprinted for personal, noncommercial use only.
Recipe: Creole-style black-eyed peas
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/healthy-recipes/NU00372
Free
E-newsletter
Subscribe to Housecall
Our weekly general interest
e-newsletter keeps you up to date
on a wide variety of health topics.
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: Most dried peas and beans, including black-eyed peas, are an excellent source of folate. One serving of this dish provides 70 percent of the daily recommended amounts.
Serves 8
Ingredients
3 cups water
2 cups dried black-eyed peas
1 teaspoon low-sodium chicken-flavored bouillon granules
2 cups canned unsalted tomatoes, crushed
1 large onion, finely chopped
2 stalks celery, finely chopped
3 teaspoons minced garlic
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 cup chopped parsley
Directions
In a medium saucepan over high heat, add 2 cups of the water and black-eyed peas. 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 the remaining 1 cup of water, bouillon granules, 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, pour into a serving bowl and garnish with parsley. Serve immediately.
Nutritional analysis per serving
| Calories | 173 | Sodium | 34 mg |
| Total fat | 1 g | Total carbohydrate | 31 g |
| Saturated fat | trace | Dietary fiber | 5 g |
| Monounsaturated fat | trace | Protein | 11 g |
| Cholesterol | 0 mg |
Find Mayo Clinic on