Black Eyed Peas With Ham
Start the New Year right with a dish of black-eyed peas with ham!
Ingredients
- 1 pound dried black-eyed peas
- ½ pound thick slab bacon or salt pork, cut into strips
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 2 cups chicken broth
- Water to cover
- 8 ounces diced cooked ham
- ½ tsp crushed red pepper
- ¼ tsp ground black pepper
- Kosher salt, to taste
Recommended Equipment
- 6-quart Dutch oven or stockpot
Instructions
- Pick over the peas, discarding any malformed peas or small stones. Rinse them and put them in a large bowl. Add water to a depth of about 2 to 3 inches above the peas. Cover the bowl and let the peas stand at room temperature overnight.1 pound dried black-eyed peas
- Drain and rinse the peas.
- In a large stockpot or Dutch oven, cook the bacon or salt pork with the onion, celery, and carrot until the onion is translucent and the pork is browned.1/2 pound thick slab bacon or salt pork, cut into strips | 1 cup diced onion | 1 cup diced celery | 1 cup diced carrot
- Add the drained peas, chicken broth, and enough water to cover. Add the ham, crushed red pepper, and black pepper. Cover and simmer for about 1 hour, or until the peas are tender.2 cups chicken broth | Water to cover | 8 ounces diced cooked ham | 1/2 tsp crushed red pepper | 1/4 tsp ground black pepper
- Tip: Older dried peas may take longer to soften, even after soaking. Keep the peas barely covered with liquid and simmer until tender.
- Taste the peas and season with kosher salt as needed.Kosher salt
Nutrition
Calories: 427kcalCarbohydrates: 38gProtein: 23gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 39mgSodium: 597mgPotassium: 891mgFiber: 7gSugar: 6gVitamin A: 2800IUVitamin C: 4mgCalcium: 84mgIron: 5mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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