Easy 141 min

Black-Eyed Peas with Ham

american american_region asian european greek korean middle eastern region soup side drink spicy sour savory hard medium

Prep

32 min

Cook

109 min

Total

141 min

Ingredients (15)

1 (16 ounce) package dried black-eyed peas g

1 (8 ounce) bone-in ham steak g

3 slices thick-cut bacon g

1 medium onion, diced g

3 stalks celery, thinly sliced g

2 cloves garlic, finely chopped g

1 (14.5 ounce) can diced tomatoes, undrained g

1 medium lemon, juiced g

2 bay leaves g

2 teaspoons Creole seasoning g

¼ teaspoon cayenne pepper g

salt and ground black pepper to taste g

1 ½ cups chicken broth, or as needed to cover g

1 ½ cups warm cooked rice g

3 stalks green onions, chopped g

Nutrition

kcal

fat

carbs

protein

Instructions

Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

Drain peas. Dice ham and reserve the bone.

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.

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.

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.

Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.

Serve over warm rice with crumbled bacon and green onions sprinkled over top.