Creole Black Eyed Peas

• Total time: – min
• Cook time: – min
• Prep time: – min

• ½ cup onion, diced
• 1 cup vegetable broth
• 8 ounces roasted red bell peppers (in water)
• ¼ tsp Cajun seasoning
• 1 cup black-eyed peas, drained and rinsed
• 2 whole bay leaf
• a dash of liquid smoke
• a dash of hot sauce

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.

Servings per batch: 2

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