Black-Eyed Peas with Ham

Black-Eyed Peas with Ham

Similar to hoppin' John, this is a great way to turn your New Year's black-eyed peas into a main dish.

Preparation Time
20 mins
Cooking Time
2 hr
Total Time
2 hr 20 mins
Calories
622 Calories

Recipe Instructions

Step 1
Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
Step 2
Drain peas. Dice ham and reserve the bone.
Step 3
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
Step 4
Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
Step 5
Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
Step 6
Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
Step 7
Serve over warm rice with crumbled bacon and green onions sprinkled over top.

Ingredients

  • ¼ teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 2 cloves garlic, finely chopped
  • 1 medium onion, diced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 stalks green onions, chopped
  • 2 teaspoons Creole seasoning
  • 1 ½ cups warm cooked rice
  • 2 leaf (blank)s bay leaves
  • 1 medium lemon, juiced
  • 1 (16 ounce) package dried black-eyed peas
  • 1 (8 ounce) bone-in ham steak
  • 3 slices thick-cut bacon
  • 3 stalks celery, thinly sliced
  • 1 ½ cups chicken broth, or as needed to cover

Categories

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