I first tried this recipe last New Year’s, using the leftovers from our Christmas ham, and was surprised both by the flavor (the ham bone gave the broth a subtle sweetness) and the children’s reactions (very positive). Here’s to a blessed and happy New Year!
- 1lb dry black eyed peas
- 8 cups of water
- 1 tsp salt
- 1 ham bone
- 4 carrots, sliced
- ½ head of red cabbage, cut into chunks
- ½ onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp dry mustard
- 2 cups ham, diced
Rinse the black eyed peas and remove any discolored beans. Place the beans in a large stock pot with the water and salt; bring to a boil, cook for 2 minutes, then reduce heat to low. Add the ham bone and simmer, covered, for one hour.
Remove the ham bone and add the carrots, cabbage, onion, garlic, cumin, and mustard. Cook on low for another hour. Add the diced ham and cook for 30 minutes. Serve with warm bread.
Original photo by michelle@TNS/flickrCC