Black-Eyed Peas with Ham
These black-eyed peas with ham are possibly the most delicious Southern dish I have ever tasted. Whether you want it as a side dish or a main course, it’s to die for!
INGRIDIENT
DIRECTION
Step: 1
Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
Step: 2
Place turkey bacon in a large stockpot and cook over medium-high heat, turning occasionally, until almost browned, 6 to 7 minutes. Remove bacon to a plate and chop when cool enough to handle.
Step: 3
Heat olive oil in the same pot over medium-high heat. Add onion and garlic; saute for 2 minutes. Add soaked black-eyed peas, chicken stock, ham hocks, bay leaves, Creole seasoning, salt, and pepper; bring to a boil. Reduce to a simmer, cover, and cook for 45 minutes.
Step: 4
Remove the lid and discard ham hocks. Add smoked ham and turkey bacon to the pot. Continue to simmer until liquid is reduced and beans are tender, 30 to 45 minutes more. Season with more salt and pepper as needed.
NUTRITION FACT
Per Serving: 340 calories; protein 23.4g; carbohydrates 29.9g; fat 14.3g; cholesterol 36.1mg; sodium 331.5mg.
One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.
This also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .
