Black Eyed Peas
Servings
4Serving size
1 cupThis recipe can easily be multiplied or divided by 2. This recipe is better if made the night before and it keeps well for about 48 hours in the fridge.
Ingredients
| 3 quart Water |
| 1 cup Dried blackeye peas (or 2 15-ounce cans no salt added black eyed peas; see instructions for modifications) |
| 1 tsp. Olive oil |
| 1 ounce Prosciutto (diced) |
| 1 medium White onions (minced) |
| 2 Medium stalk Celery, raw (diced) |
| 6 cup Water |
| 1/8 tsp. Salt |
| 1/8 tsp., ground Black pepper |
Instructions
Drain the black eyes.
Place a large sauce pan over medium heat.
Add the oil and lean ham.
Cook until the ham is browned well.
Add the onion and celery and cook for about 5 minutes stirring frequently.
** If you are using canned beans, add them with the liquid from the can along with 1 1/2 cups of water.
Add the black eyed peas, water, salt and pepper.
Reduce the heat to medium-low and cook for about two hours until the beans are tender.
You may need more water during cooking.
** If you are using canned beans the cooking process will take an hour at the most.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
You wouldn’t think that black eyed peas are all that good for you but they are. The cheap, lowly black eye is a member of the legume family and chock full of everything good for you. A great ingredient as a side dish with your Oven Fried Chicken or used in a salad.