Prep 15 mins
Cook 50 mins
This is a tried and true traditional recipe for New Year's Day in the South.
- 236.59 ml sliced celery
- 1 medium onion
- 2 clove garlic, minced
- 14.79 ml oil, bacon drippings or 14.79 ml butter
- 946.36 ml water
- 2 (595.33 g) can chicken broth (or 2 1/2 cups)
- 453.59 g black-eyed peas (fresh or frozen, thawed)
- 226.79 g cooked ham, cubed
- 1.23 ml dry crushed red pepper
- 3 bay leaves
- 709.77 ml cooked long-grain rice
- Saute the first three ingredients in a large Dutch oven in hot oil, bacon drippings, or butter until tender.
- Add water and next five ingredients.
- Bring to a boil; cover, reduce heat, and simmer 40 minutes or until peas are tender.
- Remove and discard bay leaf.
- Serve over rice.
Very filling. very satisfying, Not fattening and on top of it all - it was delish! Kids love it, Adults love it and it's good for you. Add this one to the list of "practically perfect foods".
Everyone including our 4 year old loved this recipe! I only had canned black eyed peas on hand so I used those (undrained) and did not need to add the chicken broth or water. I actually ended up using the chicken broth to cook the rice with. Instead of ham I used ground beef and it came out wonderful. Thank you for sharing, I will be making this again!
This is so comforting and good, and it made my house smelling AMAZING. It was a bit wet, so I used a slotted spoon to serve it over the rice. I used half the red pepper and added Louisiana hot sauce to the bowls of those who wanted it. Didn't want to start it out too hot because of my 3-year-old, who, by the way, said to me, "Mommy I like these beans you made!" That NEVER happens, hence the five star review. Thanks for a keeper that pleased the whole family! :-)