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Ingredients
| peas: 8 oz |
| water: 4 cups |
| sliced ham: 2 oz |
| onions: 1 |
| salt: 1/4 tsp |
| carrots: 1 |
| serrano peppers: 1 whole pepper |
| red tomatoes: 14 oz |
Black-eyed peas and ham
Credit: www.diabeticlivingonline.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. Rinse black-eyed peas with cold water. In a large saucepan, combine peas and the 4 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, in a large saucepan, combine black-eyed peas and the 4 cups water. Cover and let soak in a cool place overnight.)
2. Drain and rinse peas; drain again. Return peas to saucepan. Stir in the 2 cups water, ham, onion, and salt. If desired, stir in carrot and serrano pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 1 hour or until peas are tender.
3. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes (most of the liquid should be evaporated). Makes 6 (2/3-cup) main-dish or 8 (1/2-cup) side-dish servings.