Esta es una exhibición prevé de cómo se va ver la receta de 'Black Eyed Peas, Creole Style' imprimido.

Receta Black Eyed Peas, Creole Style
by Global Cookbook

Black Eyed Peas, Creole Style
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 2 c. black-eyed peas
  • 3 c. water
  • 1 x chicken-flavored bouillon cube
  • 2 c. canned tomatoes crushed
  • 1 lrg onion finely minced
  • 2 x celery stalks finely minced
  • 3 tsp chopped garlic
  • 1/2 tsp dry mustard
  • 1/4 tsp grnd ginger
  • 1/4 tsp cayenne pepper
  • 1 x bay leaf
  • 1/2 c. minced parsley for garnish

Direcciones

  1. Place black-eyed peas in a medium saucepan. Cover with 2 c. of water, bring to boil for 2 min, cover, remove from heat and let stand for 1 hour. Drain the soaking liquid.
  2. Add in the remaining 1 c. of water, bouillon cube, tomatoes and juice, minced onion, minced celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together, bring to a boil, cover again, reduce heat and simmer slowly for 2 hrs. Stir occasionally and add in water to keep the peas covered with liquid.
  3. Remove the bay leaf, pour into a serving bowl and garnish with parsley. (Raw, minced onion also may be used.)
  4. This recipe yields 8 servings.