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Black-Eyed Peas with Ham
Black-Eyed Peas with Ham
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
645 minutes
Upgrade your New Year's black-eyed peas into a tasty main course, inspired by hoppin' John.
Ingredients:
  • 1 (16 ounce) package dried black-eyed peas
  • 1 (8 ounce) bone-in ham steak
  • 3 slices thick-cut bacon
  • 1 medium onion, diced
  • 3 stalks celery, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 medium lemon, juiced
  • 2 bay leaves
  • 2 teaspoons Creole seasoning
  • 0.25 teaspoon cayenne pepper
  • 1.5 cups chicken broth, or as needed to cover
  • 1.5 cups warm cooked rice
  • 3 stalks green onions, chopped
Instructions:
  • Place black-eyed peas in a large container, cover with cool water, and soak for 8 hours to overnight.
  • Strain the peas and chop the ham, saving the bone for later.
  • In a generous skillet, sizzle the bacon over medium-high heat, turning now and then, until beautifully crisp, around 10 minutes. Rest the bacon on paper towels, then crumble once cooled for a delightful garnish.
  • In a sizzling bacon-infused pan, caramelize onion and celery until tender and see-through, around 5 minutes. Introduce garlic, sizzle for another minute, then bid farewell to excess bacon fat and relocate veggies to a soup pot.
  • Combine peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper in a pot. Pour in chicken broth, cover, and bring to a boil.
  • Simmer gently on low heat for about 2 hours until peas are tender. Discard bay leaves and ham bone.
  • Top warm rice with crumbled bacon and garnish with green onions before serving.

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