Black Eyed Peas

Servings: 4 | Serving size: 1 cup

Cooking Time: 120 Minutes

This recipe can easily be multiplied or divided by 2.

This recipe is better if made the night before and it keeps well for about 48 hours in the fridge. See instructions in pictures.

Ingredients

• 3 quarts water
• 1 cup dried black eyed peas (or 2 15-ounce cans of no salt added black eyed peas; see instructions for modifications)
• 1 tsp. olive oil
• 1 ounce lean ham or proscuitto (diced)
• 1 medium onion (minced)
• 2 ribs celery (diced)
• 6 cups water
• 1/8 tsp. salt
• 1/8 tsp. fresh ground black pepper

Rinse the peas well and place in a large pot. Cover with cold water and soak for at least an hour (overnight if possible).

Drain the black eyes.

Place a large sauce pan over medium heat.

Add the oil and lean ham.

Cook until the ham is browned well.

Add the onion and celery and cook for about 5 minutes stirring frequently.

** If you are using canned beans, add them with the liquid from the can along with 1 1/2 cups of water.

Add the black eyed peas, water, salt and pepper.

Reduce the heat to medium-low and cook for about two hours until the beans are tender.

You may need more water during cooking.

** If you are using canned beans the cooking process will take an hour at the most.