Black Eyed Peas with Ham

3 1/2 c canned or frozen (and thawed) black-eyed peas thawed 3 c chicken stock or canned low-salt broth 4 oz finely chopped ham 1 C onion, chopped 2 T balsamic or red wine vinegar 4 garlic cloves, minced 1 bay leaf 1/2 tsp. thyme 1/4 tsp. (more to taste) crushed red pepper pepper to taste

Serves 6 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.