Creole Blackeyed Peas

• 1 pound dried black-eyed peas
• 2 quarts water
• 1/2 to 1 tsp. Liquid Smoke
• 1/2 cup green bell pepper chopped
• 1/2 cup onion chopped
• 1/2 cup green onion chopped
• 1/2 cup celery chopped
• 1/4 teaspoon garlic powder
• 1 teaspoon black pepper, or to taste (this full amount was delicious and not overwhelming!)

Creole Blackeyed Peas (cont.)

Directions:

Wash peas and soak overnight in cold water. Drain peas. Place all ingredients in large pot, add 2 quarts water. Cook at least 2 hours or until peas are tender. Additional water may be needed.

This is delicious – no ham or sugar needed as I have seen in other recipes. Serve with cornbread for a traditional New Year’s meal to help ensure good luck for the coming year.

Many thanks to our good friends Kris and Dave Dudley for sharing this recipe with us on December 31, 2006!