Nothing should go to waste these days, and that bone left over from a baked ham is not only a great treat for your pet dog, but also an excellent source of flavor for black eyed peas and many other dishes.
Step 1: INGREDIENTS (6 Servings)
- 1 hambone with some meat and gristle attached (left over from your Holiday baked ham)
- 4 to 6 strips of thick bacon
- 1 TBS Extra Virgin Olive Oil (not shown)
- 1 cup of chopped onion (red, white, or yellow - your call)
- 1/2 cup of chopped celery
- 2 or 3 cloves of garlic, or more (optional)
- 12 to 16 ounces of chopped cooked baked ham
- 1 pound of dry black eyed peas
- 6 to 8 cups of chicken broth or stock or water
- 1 red chili pepper, partially seeded and finely diced (also optional)
- 1/4 teaspoon Diamond Crystal Salt Sense
- 1/4 teaspoon coarsely ground black pepper.
- 1/2 teaspoon of Cajun seasoning (or seasoning of your choice; Old Bay Seasoning is good, too).
- 2 bay leaves
Step 2: PREPARATION
Preheat oven to 375 degrees F.
- Once the oven has heated up toss that big ole hambone into a Dutch Oven (or a big heavy oven-proof pot with a lid) and place it in the oven. Let it bake uncovered for 10 to 15 minutes, or until your kitchen begins to smell like baked ham.
- While the bone is baking, finely chop the onion, peel, mash & mince the garlic, cut the bacon into small pieces, slice the celery into small chunks and dice or mince the red chili pepper (I leave a few seeds in to add some heat to this recipe, but you can remove the seeds and veins if you want a mild dish).
- Chop about 12 to 16 ounces of left-over baked ham into nice bite-sized pieces and set it aside (I usually save scraps of baked ham, including the rind, in a separate ziplock bag just for the purpose)
- Have your chicken stock or liquid, and your spices, handy and ready to use.
- Dump the dry black eyed peas into a strainer and rinse thoroughly.
- Carefully remove the pot from the oven - turn off the oven and remove and set aside the baked ham bone (if there are some pieces of ham and a little melted fat in the bottom of the pan, leave it there; it will enhance the flavor of the blackeyed peas).
Step 3: INSTRUCTIONS:
- Place the pot on a burner and fry the pieces of bacon over medium-high heat until cooked through (but not brown and crispy).
- Add the vegetables (onion, celery, garlic, red chili if using) and saute until the onion has softened (about 5 minutes or so). If needed, you can add the 1 TBS of olive oil, but leave it out if you don't need it.
- Add the Blackeyed Peas to the pot, stir to mix, and cook for a minute or two.Next, gradually add 6 cups of chicken stock or other liquid to the pot. Stirring as you bring the mixture to a boil, adding the S&P, bay leaves, and cajun seasoning as you do so.
- Place the baked ham bone back into the pot.Reduce heat to medium-low, cover pot and simmer for at least 1 hour.
- After an hour, add the chopped ham and continue to simmer until the peas are tender (adding more liquid if needed - 6 to 8 cups is usually about right for 1 lb of beans)
.When the beans become cooked to your satisfaction, remove the pot from the heat and prepare to serve.
Step 4: TIME TO EAT . . .
Many people like to serve their blackeyed peas and ham over rice, but I usually prefer to skip the rice and dish up a big bowl or peas and sop up the liquid with a big slice of my homemade skillet cornbread the first time out. Since this recipe makes enough peas and ham to serve about 6 people, I will portion the leftovers and freeze them. The next time around I will cook up some rice and serve it that way.
(This is my recipe for skillet cornbread (as you can see, I also use this recipe to make gluten-free corn muffins) https://www.instructables.com/id/Red-Chili-Jalapen...)
Step 5: NUTRITION:
I have evaluated the nutrition of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. The nutrition posted here does not include the cornbread.