Ingredients
12
12 servings
- •3 tablespoons bacon drippings
- •1 medium yellow onion, diced
- •3 stalks celery, diced
- •3 cloves garlic, minced
- •6 cups chicken broth, or more to taste
- •1 (16 ounce) package dried black-eyed peas
- •2 pounds diced smoked ham
- •1 (8 ounce) can tomato sauce
- •2 bay leaves
- •2 tablespoons smoked paprika, or to taste
- •2 tablespoons chili powder, or to taste
- •1 ½ teaspoons ground white pepper
- •1 teaspoon dried oregano
- •salt and ground black pepper to taste
Instructions
- Heat bacon drippings in a large pot over medium heat. Cook onion and celery in the hot drippings until softened, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth and peas and increase heat to medium-high.
- Add ham, tomato sauce, bay leaves, and 1/2 of the following spices: paprika, chili powder, white pepper, and oregano; bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 1 hour 45 minutes. Add remaining spices and season with salt and black pepper. Cook, uncovered, for 30 minutes.
- Remove bay leaves before serving.
Nutritional Facts
Per 12 servings
- Calories: 375
- Carbohydrate: 27g
- Fat: 19g
- Fiber: 5g
- Protein: 24g
- Sugar: 5g
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