Black-Eyed Peas with Ham
Recipe Ingredients:
| 3 1/2 | cup | canned or frozen (and thawed) black-eyed peas |
| 3 | cup | chicken stock or canned low-salt broth |
| 4 | oz | finely chopped ham |
| 1 | cup | onion, chopped |
| 2 | Tbsp | balsamic or red wine vinegar |
| 4 | clove | garlic, minced |
| 2 | bay leaves | |
| 1/2 | tsp | thyme |
| 1/4 | tsp | crushed red pepper, pepper to taste |
Recipe Instructions:
| 1. | Bring all ingredients to boil in heavy large saucepan. |
| 2. | Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. |
| 3. | Season with salt and pepper. Makes about 6 servings. Note: 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. |
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