Creole-style Black-eyed Peas

Serves: 8
WW Points: 3

3 cups water
2 cups black-eyed peas -- dried
1 teaspoon low-sodium chicken-flavored boullion granules
2 cups tomatoes, low sodium -- crushed
1 large onion -- finely chopped
2 stalks celery -- finely chopped
3 teaspoons garlic -- minced
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 cup parsley -- chopped

In a medium saucepan over high heat, add 2 cups of the water and black-eyed peas. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.

Drain the water, leaving the peas in the saucepan. Add the remaining 1 cup of water, bouillon granules, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.

Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately.

Nutritional Analysis:
Per Serving: 162 Calories; 1g Fat (3.8% calories from fat); 11g Protein; 30g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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