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Spicy Black-eyed Peas
1 lb Dried black-eyed peas
5 c Water
2 tb Minced green onions
1 tb Creole seasoning
1 ts Dried parsley
1 ts Garlic powder
1 ts Chili powder
3/4 ts Pepper
3 Vegetable bouillon cubes
Sort and wash peas; place in a Dutch oven. Cover with water 2 inches above peas. Let soak 8 hours. Drain peas; return to Dutch oven. Add 5 cups water and remaining ingredients. Bring to a boil, cover, reduce heat, and simmer 45 minutes and until tender. Serve with a slotted spoon.
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