A splash of liquid smoke gives these peas a slow-simmered meaty flavor.
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15.8-ounce) can black-eyed peas, undrained
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
1 tablespoon low-sodium soy sauce
1 teaspoon dry mustard
1 teaspoon liquid smoke
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 tablespoon minced fresh parsley
How to Make It
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion and bell pepper; cook, stirring constantly, until crisp-tender. Add peas and next 7 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Sprinkle with parsley.