Black-Eyed Peas with Ham
This Southern classic is slow-cooked so the beans are extra creamy.
INGREDIENTS | SERVES 10
- 1 pound dried black-eyed peas
- 1 onion, diced
- 1 jalapeño, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 6 cups ham stock or water
- 6 ounces diced ham
- 1 cup diced fresh tomato
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh thyme leaves
- 1 teaspoon cayenne
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
The night before you want to serve the dish, place the black-eyed peas in a 4-quart slow cooker. Fill it with water. Cover and soak overnight.
The next day, drain the black-eyed peas then return them to the slow cooker and add the remaining ingredients. Stir. Cook on low 8–10 hours. Stir before serving.
PER SERVING Calories: 241 | Fat: 4 g | Protein: 18 g | Sodium: 555 mg | Fiber: 5 g | Carbohydrates: 35 g | Sugar: 7 g
Black-eyed peas (actually beans) are a traditional food to eat on New Year's Day. It is thought that they will bring prosperity in the coming year. That association occurred because they swell as they cook.