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Creole Black Eyed Peas

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Ingredients
  Olive oil 2 Teaspoon (Vegetable Oil)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped carrot 1⁄4 Cup (4 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Finely chopped bell pepper 1⁄4 Cup (4 tbs) (Red / Green)
  Canned crushed tomatoes 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Powdered mustard 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Rinsed drained canned black eyed peas 8 Ounce
  Finely chopped italian parsley 1 1⁄2 Teaspoon (Flat Leaf)
Directions

1. In 9-inch nonstick skillet heat oil; add onion, carrot, celery, and bell pepper and cook over medium-high heat, stirring occasionally, until tender-crisp, about 5 minutes.
2. Add tomatoes, bay leaf, mustard, pepper, ginger, and cumin to vegetable mixture; stir to combine and bring to a boil. Reduce heat to low; stir in peas and let simmer until peas are heated through, about 3 minutes. Remove and discard bay leaf. Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Black Eyed Pea

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