Creole Succotash from &#39Treme&#39

Ingredients

• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1 can black-eyed peas, drained and rinsed
• 1 can diced tomatoes with green chilies, undrained
• 1 teaspoon Creole seasoning blend
• Salt and freshly ground black pepper to taste
• 2 cups fresh or frozen corn kernels
• 2 tablespoons chopped fresh parsley leaves

Directions

In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter. Add the tomatoes, onion, bell pepper, and celery and stir to coat well in the fat. Cook, uncovered, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.