Ingredients
-
1 cup sliced celery
-
1 medium onion
-
2 cloves garlic, minced
-
1 tablespoon oil, bacon drippings or 1 tablespoon butter
-
4 cups water
-
2 (10 1/2 ounce) cans chicken broth (or 2 1/2 cups)
-
16 ounces black-eyed peas (fresh or frozen, thawed)
-
1/2 lb cooked ham, cubed
-
1/4 teaspoon dry crushed red pepper
-
3 bay leaves
-
3 cups cooked long-grain rice
Instructions
- Saute the first three ingredients in a large Dutch oven in hot oil, bacon drippings, or butter until tender.
- Add water and next five ingredients.
- Bring to a boil; cover, reduce heat, and simmer 40 minutes or until peas are tender.
- Remove and discard bay leaf.
- Serve over rice.