Ingredients
| 1 pkg. (1 lb.) | dried black-eyed peas | | 5 cups | water | | 2 tbsp. | minced green onions | | 1 tbsp. | Creole seasoning | | 1 tsp. | dried parsley flakes | | 1 tsp. | garlic powder | | 1 tsp. | chili powder | | 1 tsp. | coarsely ground pepper | | 3 | chicken-flavored bouillon cubes |
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Instructions
Sort and wash the peas; place in a large Dutch oven. Add water to cover the peas by 2 inches; let soak for 8 hours. Drain the peas and return to the Dutch oven. Add 5 cups of water and the remaining ingredients. Bring to a boil. Reduce the heat; cover and simmer for 45 to 60 minutes or until tender, stirring occasionally.
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