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Black-Eyed Peas with Country Ham Recipe

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This recipe for Black-Eyed Peas with Country Ham, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Tuesday, August 8, 2006


2 T. olive oil
1 c. chopped onion
2 T. minced garlic
2 bay leaves
1 sprig fresh thyme
5 to 6 oz. (1 cup) chopped ham
1 lb. dried black-eyed peas, soaked in cold water
overnight and rinsed well
1 qt. chicken stock
1 c. cold water
salt and pepper to taste

In medium stockpot, heat the olive oil over medium-
high heat. When the oil is hot, add onions and cook for
2 minutes. Stir in the garlic, bay leaves, thyme, and
ham. 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, uncover and cook an additional 20-
25 minutes, or until peas are tender. Season the peas
with salt and pepper to taste.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
Every New Years!




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