Ingredients:
- 1 (1-pound) package Camellia Brand Blackeye Peas
- 2 tablespoons olive oil
- 8 ounces ham, diced
- 6 thick-cut slices bacon, cut in 1/4-inch strips
- 1 large onion, chopped (about 1 1/2 cups)
- 1 red bell pepper, chopped (about 1 cup)
- 3 stalks celery, chopped (about 1 cup)
- 4 cloves garlic, chopped
- 4 cups chicken stock
- 2 cups water
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Directions:
- Rinse and sort blackeyed peas.
- Heat olive oil in a large Dutch oven over medium high heat. Add ham and bacon.
- Cook stirring occasionally until browned, about 10 minutes.
- Add onion, bell pepper and celery, sauté for 3 minutes, or until onions are slightly translucent.
- Add garlic and cook 1 minute more.
- Add blackeye peas, stock, water, pepper, and cayenne, and bring to a boil.
- Reduce heat, cover, and simmer until peas are tender, about 75 minutes.
- Serve with Easy Pan Fried Pork Chops and Southern Collard Greens.