Black-Eyed Peas With Caramelized Onion and Country Ham
MAKE IT SHINE!
ADD YOUR PHOTO
Christmas with Southern Living 1999, Oxmoor House, JANUARY 1999
- Ready In:
- 45mins
- Serves:
- Units:
ingredients
- 3 (15 7/8 ounce) cans black-eyed peas
- 1 bay leaf
- 1 (14 1/2 ounce) can chicken broth
- 2 tablespoons olive oil
- 1 large purple onion, diced
- 1⁄4 lb country ham, diced
- 1⁄2 cup balsamic vinegar
- 1 1⁄2 teaspoons thyme (fresh, chopped) or 1/2 teaspoon dried thyme
- 1⁄2 teaspoon ground pepper
- fresh thyme sprig, garnish (optional)
directions
- Combine first 3 ingredients in a 2-quart saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes; drain. Discard bay leaf. Return peas to pan; cover and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion; cook 5 minutes or until golden, stirring often.
- Reduce heat; add ham, and cook 10 additional minutes or until ham is crisp and onion is well browned.
- Stir in vinegar, chopped thyme, and pepper; bring to a boil.
- Cook, stirring occasionally to loosen any caramelized bits from bottom of pan, 5 minutes or until mixture is a thin syrup.
- Pour over peas; toss well. Garnish, if desired.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: