Black-eyed peas with ham is a comforting, Southern-inspired dish packed with smoky, savory flavors. This hearty recipe features tender black-eyed peas slow-cooked with ham and a blend of spices for a rich and satisfying meal. Whether served over rice, with cornbread, or enjoyed on its own, this dish is a flavorful and filling option perfect for New Year’s Day or any time you crave a cozy, home-cooked meal.
Ingredients
- 2 tbsp olive oil
- 2 stalks celery (diced)
- 1 medium green bell pepper (diced)
- 2 tbsp minced garlic
- 2 tsp cajun seasoning (no salt)
- 2 tsp chicken bouillon
- 2 tsp black pepper
- 1 tsp garlic powder
- 2 tsp crushed red pepper flakes optional
- 1 lb ham steak (diced)
- 1 16 oz frozen black-eyed peas
- 4 cups water
Corn Starch Slurry (optional)
- 1 tbsp corn starch
- 2 tbsp cold water
Instructions
- In a large dutch oven, on medium-heat, add olive oil, diced celery and minced garlic and simmer for 5 minutes.
- Stir in cajun seasoning, chicken bouillon, black pepper, garlic powder, and crush red pepper flakes.
- Add in the diced ham and frozen peas. Stir well and simmer for 5 minutes.
- In a large pot add 4 cups of water. Cover and cook over medium-low heat for 1 to 1 ½ hours.
- After cooking, adjust salt as needed.
- If the peas are too "soupy", make a corn starch slurry. In a small bowl add 1 tbsp of corn starch and 2 tbsp of cold water. Mix well and pour into the black-eyed peas and cook for an additional 5 minutes or until thicken.
