Easy 93 min

Black-Eyed Peas with Leftover Smoked Ham

american american_region asian european greek italian korean mediterranean middle eastern region turkish vietnamese soup side spicy savory hard medium

Prep

25 min

Cook

68 min

Total

93 min

Ingredients (14)

3 tablespoons bacon drippings g

1 medium yellow onion, diced g

3 stalks celery, diced g

3 cloves garlic, minced g

6 cups chicken broth, or more to taste g

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

2 pounds diced smoked ham g

1 (8 ounce) can tomato sauce g

2 bay leaves g

2 tablespoons smoked paprika, or to taste g

2 tablespoons chili powder, or to taste g

1 ½ teaspoons ground white pepper g

1 teaspoon dried oregano g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

Remove bay leaves before serving.