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August 2, 2011
New Year's Black-Eyed Peas
Tasty Side Dishes
Prep time:
17 minutes, plus standingcooking time:
1 3/4 hours“My family feasted on these peas throughout the year.”
Ingredients
Serves 10
- 2 cups dried black-eyed peas
- 2 quarts water
- 1 (8-ounce) cooked ham slice
- 1 cup long-grain rice
- 1 cup chopped onion
- 1 cup chopped celery
- 2 teaspoons butter
- 1 1/2 teaspoons salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
Directions
1
Rinse and sort peas. Combine peas and enough water to cover in a large saucepan. Bring to a boil over high heat. Cook for 2 minutes. Remove from heat; cover. Let stand for 1 hour; drain.
2
Combine 2 quarts water and ham in a Dutch oven. Bring to a boil over high heat. Reduce heat to low. Cook, covered, for 15 minutes.
3
Add peas to ham. Bring to a boil over high heat. Reduce heat to low; cover. Cook, stirring occasionally, for 45 minutes.
4
Add rice, onion, celery, butter, salt, granulated sugar, Italian seasoning and black pepper to pea mixture and mix well. Bring to a boil over high heat.
5
Reduce heat to low; cover. Cook, stirring occasionally, until peas are tender, about 30 minutes. Remove and chop ham. Stir ham into pea mixture. Serve immediately.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Just a day in the refrigerator made a big difference in the taste of beans, according to Grandma. So she often chilled the dish overnight. These black-eyed peas tasted so good warmed up the next day, when the flavors had blended.
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