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Black-Eyed Peas & Ham Recipe

Black-Eyed Peas & Ham Recipe

Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year.—Dawn Frihauf, Fort Morgan, Colorado
TOTAL TIME: Prep: 20 min. + soaking Cook: 5 hours YIELD:12 servings


  • 1 package (16 ounces) dried black-eyed peas, rinsed and sorted
  • 1/2 pound fully cooked boneless ham, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 5 bacon strips, cooked and crumbled
  • 1 large jalapeno pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 6 cups water
  • Minced fresh cilantro, optional
  • Hot cooked rice


  • 1. Rinse black-eyed peas. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1-4 hours. Drain and rinse peas, discarding liquid.
  • 2. Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low for 5-7 hours or until peas are tender. Sprinkle with cilantro if desired. Serve with rice. Yield: 12 servings (3/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

3/4 cup (calculated without rice) equals 170 calories, 3 g fat (1 g saturated fat), 13 mg cholesterol, 386 mg sodium, 24 g carbohydrate, 7 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.