Black-Eyed Pea Gumbo

Ingredients

• 2  bay leaves 
• 14.3 ounce no-salt-added beef broth canned
• 30 ounce black-eyed peas undrained canned
• 2.5 cups rice long-grain cooked without salt or fat
• 1 tablespoon parsley flakes dried
• 0.5 teaspoon thyme leaves dried
• 2 cloves garlic minced
• 0.5 teaspoon ground pepper red
• 2 teaspoons hot sauce 
• 0.8 pound pork tenderloin 
• 16 ounce vegetable gumbo mix frozen

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Trim fat from pork; cut pork into bite-size pieces. Coat a Dutch oven with cooking spray; place over medium heat until hot.
2. Add pork, and cook until browned on all sides, stirring often.
3. Stir in peas and next 8 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until vegetables are tender.
4. Remove and discard bay leaves.
5. To serve, place 1/2 cup rice into each of 5 bowls; ladle 1 1/2 cups gumbo over each serving.