Creole-style black-eyed peas

Ingredients

1. 3 cups water
2. 2 cups dried black-eyed peas
3. 1 teaspoon low-sodium vegetable-flavored bouillon granules
4. 2 cups canned unsalted tomatoes, crushed
5. 1 large onion, finely chopped
6. 2 stalks celery, finely chopped
7. 3 teaspoons minced garlic
8. 1/2 teaspoon dry mustard
9. 1/4 teaspoon ground ginger
10. 1/4 teaspoon cayenne pepper
11. 1 bay leaf
12. 1/2 cup chopped parsley

Directions

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.