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Black-Eyed Peas and Ham

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Black-eyed Peas and Ham

Black-eyed Peas and Ham
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Make a pan of corn bread and stir-fry some greens to accompany the peas and ham for a quick Southern-style dinner.


  • 2 stalks celery, coarsely chopped
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 2 15-ounce cans black-eyed peas, drained well
  • 1/2 piece smoked ham, cut into 1/2-inch pieces
  • 2 tablespoons chopped parsley
  • hot sauce to taste


  • Cook celery and onions with 1/4 each tsp salt and pepper in oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until softened and begin to brown, 5 to 7 minutes. Add 1 cup water and simmer 3 minutes. Add peas and ham and simmer, covered, just until heated through, about 3 minutes. Stir in parsley and season with hot sauce to taste.
This quick Southern-style saute is ready in just 20 minutes. Smoked ham and black-eyed peas combine to create a flavorful dish that the entire family will love.