Creole Black Eyed Peas


Picture of Creole Black Eyed Peas

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

Instructions

Drain the roasted red bell peppers and set aside. Line a medium pot with 1/4 cup broth and saute onions until translucent, about three minutes. Transfer onions to blender and add red bell peppers. Blend until smooth and creamy. Return mixture to the pot and add Cajun spice, beans, leaves and liquid smoke. Cover and bring to a boil over high heat. Once boiling, reduce to low and simmer until thoroughly warmed. Add hot sauce and season with salt and pepper to taste. Add part or all of the remaining broth if desired (for a thinner gravy and a milder flavor). Serve over cooked brown rice or barley.

Nutrition

Servings per batch: 2

  • Calories: 125
  • Fat: 2g
  • Carbohydrate: 19g
  • Dietary Fiber: 5g
  • Sugars: 2g
  • Protein: 9g
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Picture of Creole Black Eyed Peas

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

Instructions

Drain the roasted red bell peppers and set aside. Line a medium pot with 1/4 cup broth and saute onions until translucent, about three minutes. Transfer onions to blender and add red bell peppers. Blend until smooth and creamy. Return mixture to the pot and add Cajun spice, beans, leaves and liquid smoke. Cover and bring to a boil over high heat. Once boiling, reduce to low and simmer until thoroughly warmed. Add hot sauce and season with salt and pepper to taste. Add part or all of the remaining broth if desired (for a thinner gravy and a milder flavor). Serve over cooked brown rice or barley.

Nutrition

Servings per batch: 2

  • Calories: 125
  • Fat: 2g
  • Carbohydrate: 19g
  • Dietary Fiber: 5g
  • Sugars: 2g
  • Protein: 9g