Creole Black-Eyed Peas - cooking recipe

Ingredients

2 c. dried black-eyed peas
3 c. chicken broth
2 c. crushed tomatoes, packed in puree
1 large onion, finely chopped
2 stalks celery, finely chopped
3 tsp. finely minced garlic
1/2 tsp. dry mustard
1/4 tsp. ground cumin
1/4 tsp. ground ginger
1/4 tsp. cayenne
1 bay leaf
salt to taste

Preparation

Place the peas in a medium-sized saucepan.
Cover with 2 cups broth; bring to a boil for 2 minutes.
Cover; remove from heat and allow to soak for 1 hour.
Drain and discard the soaking liquid. Add the remaining ingredients to the pan, including the remaining 1 cup chicken broth.
Bring to a boil, cover again, 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.
Place in a serving bowl and serve hot, garnished with parsley.