Saute' celery, onion, and garlic in vegetable oil in a large Dutch oven until tender. Add water and remaining ingredients except rice. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until peas are tender. Remove and discard bay leaf and serve mixture over rice. Note: To cook rice with black-eyed peas, stir 1 cup uncooked long-grain rice into peas after 40 minutes, and simmer an additional 35 minutes.
By Robin from Washington, IA
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