Creole Black-Eyed Peas - 3 Guiding Stars
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Spice up your fiber intake with these creole-style peas. Keep your eye on this as it simmers for 2 hours.  You may need to add water to keep the peas from drying out. It’s worth the wait and the effort.


  • 2 cups dried black-eyed peas
  • 1 cup mushroom broth
  • 1 (16 oz.) can crushed tomatoes
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 tsp. minced garlic
  • ½ tsp. dry mustard
  • ¼ tsp. ginger
  • ¼ tsp. cayenne pepper
  • 1 bay leaf
  • ½ cup chopped parsley


  1. In a medium saucepan over high heat, cover black-eyed peas with water. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
  2. Drain the water, leaving the peas in the saucepan. Add broth, 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.
  3. Remove the bay leaf and serve hot, garnished with parsley.
Nutritional analysis per serving: Calories 170; Total Fat 1g (1% Daily Value); Saturated Fat 0g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 180mg (8% DV); Total Carbohydrate 32g (12% DV); Dietary Fiber 6g (21% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 12g; Vitamin D 0% DV; Calcium 6% DV; Iron 30% DV; Potassium 15% DV; Folate 70% DV; Copper 60% DV; Vitamin K 60% DV.
Recipe by Guiding Stars at
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