Black Eyed Peas or Caribbean Red Beans
 
Ingredients
  • 1 lb dried black eyed peas or dried Caribbean red beans
  • 10 cups chicken stock and water (I used 4 cups chicken stock and 6 cups water)
  • 3 ribs celery, chopped
  • 2 medium onions, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 can no-salt diced tomatoes
  • 2 Tbsp finely diced jalapeño (I used drained canned jalapeños)
  • 2 bay leaves
  • ¼ tsp dried thyme
  • 1 tsp Mrs Dash Original Seasoning blend
Instructions
  1. Rinse the beans in cool water. Look through them carefully, removing any debris, or discolored or misshapen beans. Drain well.
  2. Put beans in large saucepan. Add enough cold water to cover the beans with an extra 2 inches of water over the top of the beans. Bring to a full boil and boil 2 minutes. Turn off heat and let the beans stand for 2 hours. Drain and rinse well.
  3. Rinse the saucepan and return the drained soaked beans to the pan. Add the remaining ingredients. Heat to a boil, reduce heat to a simmer, and partly cover the pan. Cook, stirring often, 2-4 hours until the beans are tender, adding more broth or water if needed to cover the beans.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/black-eyed-peas-or-caribbean-red-beans/