Follow these steps for perfect results
dried black-eyed peas
dried
water
for cooking
water
for soaking
green onions
minced
creole seasoning
dried parsley flakes
dried
chili powder
garlic powder
coarsely ground pepper
coarsely ground
chicken-flavored bouillon cubes
Sort and wash black-eyed peas thoroughly.
Place the washed peas in a large Dutch oven.
Add enough water to cover the peas by approximately 2 inches.
Let the peas soak in the water for 8 hours.
After soaking, drain the peas completely.
Return the drained peas to the Dutch oven.
Add 5 cups of fresh water to the pot.
Incorporate the minced green onions, Creole seasoning, dried parsley flakes, chili powder, garlic powder, and coarsely ground pepper.
Add the chicken-flavored bouillon cubes.
Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the Dutch oven, and simmer.
Simmer for 45 minutes to 1 hour, or until the peas are tender.
Stir the peas occasionally during the simmering process to prevent sticking.
Serve hot.
Expert advice for the best results
Adjust the amount of chili powder to control the spice level.
For a smokier flavor, add a ham hock or smoked sausage.
Serve with a side of cornbread for a complete meal.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with a sprig of parsley or a dollop of sour cream.
Serve as a side dish with grilled meats.
Serve as a main course with cornbread.
Serve over rice.
such as Beaujolais
Compliments the spiciness.
Discover the story behind this recipe
Traditionally eaten on New Year's Day for good luck.
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