Recipe#26321

Title: Blackeyed Peas 04

rec.food.recipes archive 

SPICY 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 chicken-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.