Recipe by PanNan
This is a tried and true traditional recipe for New Year's Day in the South.
Top Review by Mimi Bobeck
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".
- 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
Directions See How It's Made
- 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.