Black-Eyed Peas with Leftover Smoked Ham

This black-eyed peas dish makes good use of leftover ham and is a great way to ring in the new year.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 375 Calories

Ingredients

• 1 (8 ounce) can tomato sauce
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 3 stalks celery, diced
• 1 ½ teaspoons ground white pepper
• 2 tablespoons chili powder, or to taste
• 2 leaf (blank)s bay leaves
• 1 medium yellow onion, diced
• 1 (16 ounce) package dried black-eyed peas
• 3 tablespoons bacon drippings
• 6 cups chicken broth, or more to taste
• 2 pounds diced smoked ham
• 2 tablespoons smoked paprika, or to taste

Recipe Instructions

Step 1

Heat bacon drippings in a large pot over medium heat. Cook onion and celery in the hot drippings until softened, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth and peas and increase heat to medium-high.

Step 2

Add ham, tomato sauce, bay leaves, and 1/2 of the following spices: paprika, chili powder, white pepper, and oregano; bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 1 hour 45 minutes. Add remaining spices and season with salt and black pepper. Cook, uncovered, for 30 minutes.

Step 3

Remove bay leaves before serving.