Creole Black Eyed Peas
|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)|
|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)|
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.