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 Black-eyed Peas With Ham

It doesn't get much simpler than this and you end up with a classic Southern dish that tastes oh so good! You must eat black-eyed peas during Kwanzaa (or on New Years Day if you don't celebrate Kwanzaa) because they bring good luck!

You can mash a portion of the peas once cooked, then stir them back into the pot for a creamier consistency.

Serve them with collards and corn bread.



INGREDIENTS:

  • 3 1/2 c Fresh black-eyed peas or Frozen, thawed
  • 4 oz Ham, finely chopped
  • 2 Tbsp Balsamic vinegar or red wine vinegar
  • 1 Bay leaf
  • 3 c Chicken stock or canned low-salt broth
  • 1 sm Yellow onion, chopped
  • 3 lg Garlic cloves, minced
  • 1/2 tsp Dried thyme, crumbled
  • 1/4 tsp Dried crushed red pepper
.

DIRECTIONS:

For best flavor, saute onion and garlic in butter in a heavy large saucepan until onion is soft, about 3 minutes. Don't let the garlic burn!


Add all other ingredients to the pot and bring to a boil. Reduce heat, and simmer uncovered until peas are tender, stirring occasionally, about 45 minutes. Season to taste with salt and pepper.

Yield: 6 servings

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