Black-Eyed Peas and Ham

Black-Eyed Peas and Ham

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From: Diabetic Living Magazine

Served on New Year's Day in the South, black-eyed peas and pork are said to bring good luck for the upcoming year. This diabetic-friendly vegetable main dish recipe is good all year through.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 8 ounces dried black-eyed peas
  • 4 cups water
  • 2 cups water
  • 2 ounces cooked, smoked lean ham, diced
  • 1 medium onion, chopped
  • ¼ teaspoon salt
  • 1 medium carrot, thinly sliced (optional)
  • 1 fresh serrano chile pepper, seeded and thinly sliced (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained


  • Prep

  • Ready In

  1. Rinse black-eyed peas with cold water. In a large saucepan, combine peas and the 4 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover with foil and let stand for 1 hour. (Or, in a large saucepan, combine black-eyed peas and the 4 cups water. Cover with foil and let soak in a cool place overnight.)
  2. Drain and rinse peas; drain again. Return peas to saucepan. Stir in the 2 cups water, ham, onion, and salt. If desired, stir in carrot and serrano pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 1 hour or until peas are tender.
  3. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes (most of the liquid should be evaporated).

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 164 calories; 1 g fat(0 g sat); 4 g fiber; 27 g carbohydrates; 12 g protein; 5 mg cholesterol; 345 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 lean protein, ½ vegetable

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