Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 tablespoons minced garlic
- 2 bay leaves
- 1 sprig fresh thyme
- 5 to 6 ounces (about 1 cup) roughly chopped country ham pieces
- 1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well
- 1 quart low-sodium chicken stock
- 1 cup cold water
- Salt and freshly ground black pepper
Directions
In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.
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By Maestra1
Los Angeles, CA
on January 06, 2013
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Bam! Excellent! I've made Blackeyed peas with ham before, but not this recipe. What made the yummy difference was sautéing the onion and ham first. I just made a pot and have my lunch for my husband, son and I for a couple of days. Try not to use canned. So easy and cheaper to buy the dry Blackeyed peas and they will soak in all the flavor.
By misschevi
New Orleans, LA
on January 01, 2013
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Excellent! Definitely a keeper. I used canned black eyed peas (3 cans, rinsed and drained well, (i couldn't find dried in store - last minute shopping i guess and you wouldn't know the difference. Also added a can of italian diced tomatoes and doubled the amount of ham. Totally delicious.
By old17and18
on December 31, 2012
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Simple and delicious! Absolutely perfect, would not change a thing. This one is a keeper!
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