Name: Black-Eyed Peas With Caramelized Onion and Country Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
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)

Recipe by Nado2003

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Christmas with Southern Living 1999, Oxmoor House, JANUARY 1999

Ready In:: 45mins
Serves:
Units:

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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.

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