This dish tastes perfect with a nice hot pan of cornbread and a side of cooked greens. Makes 8 servings.
What You'll Need:
2 cups of black-eyed peas (dried)
2 cups of tomatoes (canned, crushed)
2 cups of water
1 cup of celery (chopped)
1 cups of chicken stock
1/2 cup of onions (chopped)
1/2 cup of parsley (chopped)
1 bay leaf
3 teaspoons of garlic (minced)
1/2 teaspoon of mustard (dry)
1/4 teaspoon of cayenne pepper
1/4 teaspoon of ginger (ground)
Salt and pepper
How to Make It:
Pour 2 cups of water into a medium sauce pan and turn heat to high. Pour in the 2 cups of black-eyed peas (dried). Boil for a couple of minutes, then remove from heat, add a lid and set aside for an hour. Drain the water and add the 2 cups of tomatoes (canned, crushed), 1 cup of celery (chopped), 1 cups of chicken stock, 1/2 cup of onions (chopped), 1 bay leaf, 3 teaspoons of garlic (minced), 1/2 teaspoon of mustard (dry), 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of ginger (ground), and a couple of dashes of salt and pepper. Turn the heat to high and bring to a boil. Add the lid back and turn the heat to medium low and simmer for a couple of hours. Stir contents often. Add more chicken stock if necessary. Once the peas are tender, remove the bay leaf and discard. Serve with cornbread and greens and garnish with the 1/2 cup of parsley (chopped).