Black Eyed Peas with Ham - - FabulousFoods.com

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Black Eyed Peas with Ham

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By Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Who's Your Mama, Are You Catholic, and Can You Make A Roux?, by Marcelle Bienvenu, (2006, Acadian House Publishing)

Who's Your Mama, Are You Catholic, and Can You Make A Roux?

Servings:	6
Author Notes:	Eating black eyed peas on New Year's Eve is supposed to bring you luck, or so says Southern tradition. Why leave it to chance when you can cook up a delicious pot of black eyed peas instead? Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Also add salt after cooking is complete as it can make the beans tough.
Ingredients:	3 1/2 cups canned or frozen (and thawed) black-eyed peas 3 cups chicken stock 4 ounces finely chopped ham 1 cup onion, chopped 2 tablespoons balsamic or red wine vinegar 4 garlic cloves, minced 1 bay leaf 1/2 teaspoon thyme 1/4 teaspoons (more to taste) crushed red pepper pepper to taste
Instructions:	Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. Season with salt and pepper.