Smoky Black Eye Peas with Vegetables and Ham
Skip the ham and use vegetable broth to make this recipe vegan.
Prep time: 20 minutes
Cook time: 1 hour, 15 minutes
2 tablespoons extra virgin olive oil
4 medium carrots, sliced
1 large onion, peeled and chopped
6 cups reduced-sodium chicken broth or stock
2 slightly heaping cups dry black-eyed peas
2 cups diced smoked ham
1 cup water
4 stalks celery, sliced
1 (28-oz.) can petite diced tomatoes
1 large green bell pepper, diced
1 tablespoon Cajun seasoning blend, or to taste*
1 teaspoon smoked sea salt
Heat olive oil in a large pot over medium heat. Add carrots and onion and cook for 10 minutes or until soft, stirring occasionally. Add broth, black-eyed peas, ham, water, celery and tomatoes. Bring mixture to a boil; reduce heat and simmer, covered, for 1 hour or until beans are tender. Add bell pepper, Cajun seasoning and salt; cook for 5 minutes more. Season to taste with additional Cajun seasoning blend and salt if needed. May be prepared 2 days ahead and stored tightly covered in the refrigerator. Makes 8 to 10 servings.
• Look for a salt free seasoning blend. If using a blend that contains salt, taste before adding smoked salt.
• No smoked salt? Use sea salt and add liquid smoke to taste to add a smoky taste.
© 2020 Patty Mastracco Food, Inc.