Ingredients
4
4 servings
- •1 (16 ounce) package dried black-eyed peas
- •1 (8 ounce) bone-in ham steak
- •3 slices thick-cut bacon
- •1 medium onion, diced
- •3 stalks celery, thinly sliced
- •2 cloves garlic, finely chopped
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1 medium lemon, juiced
- •2 bay leaves
- •2 teaspoons Creole seasoning
- •¼ teaspoon cayenne pepper
- •salt and ground black pepper to taste
- •1 ½ cups chicken broth, or as needed to cover
- •1 ½ cups warm cooked rice
- •3 stalks green onions, chopped
Instructions
- Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain peas. Dice ham and reserve the bone.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
- Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
- Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
- Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
- Serve over warm rice with crumbled bacon and green onions sprinkled over top.
Nutritional Facts
Per 4 servings
- Calories: 622
- Carbohydrate: 97g
- Fat: 7g
- Fiber: 16g
- Protein: 44g
- Sugar: 13g
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