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New Year's Black-eyed Peas with Ham
New Year's Black-eyed Peas with Ham
- Recipe Submitted by Cooking Mama on 12/27/2009
Category: New Years, Main Dish, Holiday
Ingredients List
- 1 cup dried black-eyed peas, soaked in cold water overnight and rinsed well
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 tablespoons minced garlic
- 2 bay leaves
- 1 sprig fresh thyme
- 5 to 6 ounces (about 1 cup) roughly chopped country ham pieces
- 1 quart low-sodium chicken stock
- 1 cup cold water
- Salt and freshly ground black pepper
Directions
1) Prepare the night before: Rinse the peas well with water and place in a large saucepan. Cover the peas with cold water and soak overnight; drain and rinse well.
2) In a medium stockpot, heat the olive oil over medium-high heat.
3) When the oil is hot, add the chopped onions and cook for 3 minutes. Stir in the garlic, bay leaves and thyme and cook for 2-3 minutes. Add the country ham.
4) When the ham is warmed up, add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes.
5) After the 25 minutes of simmering is done, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Taste for seasoning and add salt and freshly ground pepper if necessary.
6) Serve warm.
Slow Cooker Instructions:
After soaking and rinsing the peas, place them in the slow cooker, add the chicken stock and cover with water; turn to high and cook 3-4 hours or until almost tender. If the water is evaporating too fast, add more water. Add the ham pieces and remaining ingredients; cook an additional hour on high. If there is too much water, tilt the lid to the side so that the excess water evaporates.
Pressure Cooker Instructions:
Place the soaked beans in the pressure cooker, cover them with the water, then cover and lock the cooker's lid into place. Bring up to high pressure according to manufacturer's directions. When pressure is reached, lower the heat and cook for 12 minutes. Adjust the heat as necessary to maintain even cooking pressure. Run cold water over the top (avoid running water over the valve) of the pressure cooker until the pressure is released. Remove the lid, return the pan to the stove, add the ham and proceed as above from step 5.
2) In a medium stockpot, heat the olive oil over medium-high heat.
3) When the oil is hot, add the chopped onions and cook for 3 minutes. Stir in the garlic, bay leaves and thyme and cook for 2-3 minutes. Add the country ham.
4) When the ham is warmed up, add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes.
5) After the 25 minutes of simmering is done, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Taste for seasoning and add salt and freshly ground pepper if necessary.
6) Serve warm.
Slow Cooker Instructions:
After soaking and rinsing the peas, place them in the slow cooker, add the chicken stock and cover with water; turn to high and cook 3-4 hours or until almost tender. If the water is evaporating too fast, add more water. Add the ham pieces and remaining ingredients; cook an additional hour on high. If there is too much water, tilt the lid to the side so that the excess water evaporates.
Pressure Cooker Instructions:
Place the soaked beans in the pressure cooker, cover them with the water, then cover and lock the cooker's lid into place. Bring up to high pressure according to manufacturer's directions. When pressure is reached, lower the heat and cook for 12 minutes. Adjust the heat as necessary to maintain even cooking pressure. Run cold water over the top (avoid running water over the valve) of the pressure cooker until the pressure is released. Remove the lid, return the pan to the stove, add the ham and proceed as above from step 5.
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