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
  1. 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.

  2. 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

Lucky Peas

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.

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