Recipe Image

Black-Eyed Peas and Ham

  • 20 m
  • 2 h 30 m
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.”


    • 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


  • 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).
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