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