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Black-Eyed Peas with Ham

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Submitted by janek

Southern black-eyed peas simmered low and slow with smoky ham, balsamic vinegar, garlic, and a bay leaf. A one-pot comfort dish with just the right kick of crushed red pepper.

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Down South, a pot of black-eyed peas simmering with ham is more than dinner. It’s a tradition. This version keeps things straightforward: everything goes into one heavy saucepan and bubbles away for 45 minutes until the peas turn creamy and the broth gets rich and smoky.

The balsamic vinegar here is the secret weapon. It adds a subtle sweetness and tang that rounds out the salty ham and earthy peas in a way plain water or stock alone can’t touch. If you only have red wine vinegar, that works too, just expect a sharper, brighter finish.

Three cloves of garlic and a hit of crushed red pepper give this pot some backbone without turning it into a fire alarm. The heat mellows as it simmers, so don’t be shy with it.

Stir occasionally during that 45-minute simmer. The peas on the bottom can stick if you forget about them, especially in the last 10 minutes as the liquid reduces. You want the final pot to be saucy but not soupy.

Pro Tips

  • Fresh or frozen black-eyed peas work here. If using dried, soak them overnight and add 15-20 minutes to the simmer time.
  • Chop the ham fine so it distributes evenly. Bigger chunks tend to sink and clump.
  • Remove the bay leaf before serving. It’s done its job and nobody wants to bite into one.
  • Serve over hot rice with a splash of hot sauce and a square of cornbread on the side.

Variations

  • New Year’s Day Hoppin’ John: Stir in cooked rice at the end and serve with collard greens for the full lucky spread.
  • Smoky version: Replace the ham with a smoked turkey leg. Shred the meat after simmering and stir it back in.

Ingredients

3 ½ 828
CUPS ML BLACK-EYED PEA
fresh or frozen, thawed
3 710
CUPS ML CHICKEN BROTH
4 115.6
OUNCES ML/G HAM
finely chopped
1 1
SMALL SMALL ONION
yellow, chopped
2 30
TABLESPOONS ML BALSAMIC VINEGAR
or red wine vinegar
3 3
LARGE LARGE GARLIC CLOVES
minced *
1 1
EACH BAY LEAF *
½ 2.5
TEASPOON ML THYME
dried, crumbled *
¼ 1.3
TEASPOON ML RED HOT CHILI PEPPER, DRIED
crushed

Directions

Bring all ingredients to boil in heavy large saucepan.

Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes.

Season to taste with salt and pepper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 149 14% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 381mg 16%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 18%
Sugars g
Protein 19g
Vitamin A 14% Vitamin C 5%
Calcium 12% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

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