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Black-Eye Peas with Ham

Black-Eyed Peas with Ham

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Course: Main Course, Side Dish
Cuisine: American
Keyword: beans, black-eyed peas, side dish, soulfood, southern
Servings: 4 people

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.