Creole Black-eyed Peas

• Vegan
• Gluten free

• Produce

  • 2 cups Black-eyed peas, dried
  • 1 Celery, rib
  • 3 cloves Garlic
  • 1 Green bell pepper
  • 1 Onion, large
  • 1 tsp Oregano, dried
  • 1 15 ounce can Tomatoes

• Condiments

  • 1 tbsp Hot sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/8 tsp Cayenne
  • 1/2 tsp Liquid smoke flavoring
  • 1 tsp Salt

• Liquids

  • 5 cups Water

Found on blog.fatfreevegan.com

Description

Ingredients

• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 rib celery, chopped
• 3 cloves garlic, minced
• 2 cups dried black-eyed peas, picked over and rinsed
• 5 cups water
• 15 ounce can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• 1/8 teaspoon cayenne (or more to taste)
• 1 tablespoon hot sauce (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon Liquid Smoke flavoring

Directions

• Heat a large pressure cooker over high heat. Add the onion and sauté until it begins to brown; add the bell pepper, celery, and garlic and cook for another 2 minutes, adding a tablespoon or two of water if needed to prevent sticking. Add the black-eyed peas and water, seal the cooker, and bring to high pressure. Cook at high pressure for 10 minutes. Remove from heat and allow pressure to come down naturally.
• Once the pressure is down, open the cooker and add all remaining ingredients except Liquid Smoke. Return to the heat and simmer for 15-30 minutes, until peas are completely soft and thickened. Add the Liquid Smoke and cook for another 5 minutes. Serve hot over rice with more hot sauce on the table.
• To make without a pressure cooker, soak the peas overnight in cold water. Drain. Follow the directions for sautéing the vegetables. Then add all ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they’re tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.

Nutrition