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.
- 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
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