Black-Eyed Peas with Leftover Smoked Ham
Description
This black-eyed peas dish makes good use of leftover ham and is a great way to ring in the new year.
Ingredients
•
3 tablespoons bacon drippings
•
1 medium yellow onion, diced
•
3 stalks celery, diced
•
3 cloves garlic, minced
•
6 cups chicken broth, or more to taste
•
1 (16 ounce) package dried black-eyed peas
•
2 pounds diced smoked ham
•
1 (8 ounce) can tomato sauce
•
2 bay leaves
•
2 tablespoons smoked paprika, or to taste
•
2 tablespoons chili powder, or to taste
•
1 1/2 teaspoons ground white pepper
•
1 teaspoon dried oregano
•
salt and ground black pepper to taste
Directions
1
Heat bacon drippings in a large pot over medium heat. Cook onion and celery in the hot drippings until softened, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth and peas and increase heat to medium-high.
2
Add ham, tomato sauce, bay leaves, and 1/2 of the following spices: paprika, chili powder, white pepper, and oregano; bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 1 hour 45 minutes. Add remaining spices and season with salt and black pepper. Cook, uncovered, for 30 minutes.
3
Remove bay leaves before serving.