Enjoy this recipe from our kitchen….

Black-Eyed Peas with Carrots & Brown Mustard

Two cups of Black-Eyed Peas, rinsed.
Cover with an inch of water and soak over night.
In the morning add several more inches of water (do not pour off the soaking water), a tsp of dried parsley, 1/4 tsp of chili powder, and 1/2 tsp of garlic granules. Cover and simmer for about 40 minutes. Keep and eye on the pot, you may need to add a bit more water. At this point add a thinly sliced fresh jalapeño pepper (discarding the seeds), one large carrot, 1 to 3 TAB brown mustard, 1 tsp lemon juice, 2 tsps Better Than Boullion No Chicken Broth, 1 tsp of your favorite hot sauce, plus salt and pepper to taste. Cook for another 15 minutes. Near the end toss in a handful of chopped kale.