Creole BLACK-EYED PEAS

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Creole BLACK-EYED PEAS

 

16 oz bag dried black-eyed peas

5 cups water

2 tablespoons green onion, minced

1 tablespoon Creole seasoning

1 teaspoon dried parsley flakes

1 teaspoon garlic powder

1 teaspoon coarsely ground pepper

1 teaspoon chili powder

3 vegetable-flavored bouillon cubes

 

Sort and wash peas; place in a large Dutch oven. Add water to cover peas 2

inches; let soak overnight. Drain peas, and return to Dutch oven. Add 5

cups water and remaining ingredients. Bring to a boil; cover, reduce heat

and simmer 1 hour or until tender, stirring occasionally. This is excellent

served over rice.

Arielle's Recipe Archives: Blackeyed Peas 04

 

 

 

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