Black-eyed peas are traditionally served on New Year’s Day in the south, but this dish is too good to only serve once a year. Do you want to know the special ingredients? A meaty ham bone combined with the following three spices: cayenne pepper, red pepper flakes, and black pepper.
Adding chicken broth instead of water will also increase the flavor. Cutting the meat off from the ham bone and stirring it into the black-eyed peas will make this vegetable side dish almost irresistible. Sprinkle chopped green chives and shredded ham over each serving and it will be perfect. One taste and you’ll be converted. Black-eyed peas and ham is a winning combination.
Black-eyed peas are a Southern classic flavored with ham, tomatoes, and spices that is sure to get you coming back for seconds.
- 1 medium onion, chopped
- 1 tablespoon, butter
- 2 medium garlic, minced
- 16 ounces dried black-eyed peas, rinsed
- 28-ounce can diced tomatoes
- 1 meaty ham bone
- 3 cups chicken broth
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon red pepper flakes
- To quick soak the black eyed peas, boil them in water for 2 minutes in a medium sized pot. Remove the pot from the heat and let the peas soak for 1 hour. Drain the peas, then rinse.
- In a medium sized pot, saute the onion and garlic in the butter until soft.
- Add the rest of the ingredients and stir well.
- Cook covered over low/medium heat for 30 minutes, stirring occasionally.
- Take out the ham bone. Let it cool and chop off the meat.
- Repeat step #4. Add a little filtered water, if needed.
- Stir in most of the chopped ham, reserving some for a garnish.
- Garnish with chopped ham and chives. Serve warm.