Creole Black Eyed Peas

Ingredients

• 2 tablespoons cooking oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 2 cups dried black-eyed peas, picked over and rinsed
• 5 cups water
• 15 ounces diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• 1/8 teaspoon cayenne (or more to taste)
• 1 tablespoon hot sauce (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon liquid smoke flavoring

Directions

1. 1

   Soak the peas overnight in cold water. Drain.

2. 2

   Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.

3. 3

   Stir in garlic, continue stirring until garlic releases it's aroma.

4. 4

   Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.