Provided by The Food Channel

Recipe: Stewed Black Eyed Peas with Country Ham

Posted online January 2, 2013 | 3:38 pm

Ingredients

16 ounces black eyed peas, dried
2 8-ounce ham hocks
6 ounces country ham, diced
8 cups cold water
1 tablespoon vegetable oil
1 onion, large, ruff cut
2 carrots, cut into 3" pieces
2 celery stalks, cut into 3" pieces
6 cups water
1 tablespoon kosher salt
1 1/2 teaspoons coarse black pepper

Prep Time:

1 hour 30 minutes

Cook Time:

2 hours

Serves:

This is a delicious and hearty winter soup, a Southern style recipe, said to bring good luck if eaten on New Year's Day. But it's great any time of the year.

Why Try? Hey, we all could use a little more good luck, right? And even if you're not superstitious, this is one tasty soup.

Foodie Byte: You can also use canned beans in this recipe.

Preparation

Overnight soak - rinse and sort beans in a large pot. To 2 cups of beans add 8 cups of cold water and let stand overnight or 8 hours. Drain and rinse beans twice.
Quick soak - rinse and sort beans in a large pot. To 2 cups of beans add 8 cups hot water . Bring to a rapid boil, boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain water and rinse beans twice.
Place the oil in a large pot.
Sauté ham hocks and ham for 3 minutes.
Add onions, carrots and celery sautéing for 5 minutes.
Add the beans and 6 cups of water simmering for 1 1/2 to 2 hours or until beans are tender adding more water as needed.
Salt and pepper to taste.

Nutritional Information

Calories 230, Carbohydrates 12g, Cholesterol 50mg, Fat 12g, Fat Calories 103, Fiber 6g, Protein 18g, Saturated Fat 4g, Sodium 1029mg. Daily Values: Calcium 22.5mg 2%, Phos 52.71mg 5%, Copper 0.04mg 2%, Zinc 0.46mg 3%, Panto 0.1mg 1%, Biotin 1.09mcg 363%, Iodine 0.25mcg 0%, Magnesium 7.69mg 2%, Iron 2.08mg 12%, Vitamin B6 5%, Vitamin C 5%, Vitamin B12 2%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 35%. Percent Daily Values are based on a 2,000 calorie diet.

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