Black-Eyed Peas and Ham
Recipe from Diabetic Living

Served on New Year's Day in the South, black-eyed peas and pork are said to bring good luck for the upcoming year. This diabetic-friendly vegetable main dish recipe is good all year through.



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Servings: 6 to 8
Serving size: 2/3  cup
Yield: 6 (2/3 cup) main-dish or 8 (1/2 cup) side-dish servings
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Ingredients
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    8   ounces 
    dried black-eyed peas
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    4   cups 
    water
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    2   cups 
    water
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    2   ounces 
    cooked, smoked lean ham, diced
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    1   
    medium onion, chopped
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    1/4  teaspoon 
    salt
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    1   
    medium carrot, thinly sliced (optional)
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    1   
    fresh serrano chile pepper, seeded and thinly sliced (optional)
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    1  14 1/2 ounce can 
    diced tomatoes, undrained

Directions
1.
Rinse black-eyed peas with cold water. In a large saucepan, combine peas and the 4 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, in a large saucepan, combine black-eyed peas and the 4 cups water. Cover and let soak in a cool place overnight.)
2.
Drain and rinse peas; drain again. Return peas to saucepan. Stir in the 2 cups water, ham, onion, and salt. If desired, stir in carrot and serrano pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 1 hour or until peas are tender.
3.
Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes (most of the liquid should be evaporated). Makes 6 (2/3-cup) main-dish or 8 (1/2-cup) side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 164, Fat, total (g) 1, chol. (mg) 5, sat. fat (g) 0, carb. (g) 27, fiber (g) 4, pro. (g) 12, sodium (mg) 345, Vegetables () 0.5, Starch () 1.5, Lean Meat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
New Year
New Year's Day Black-Eyed Peas

"Growing up in a large family of mixed heritage in the South, it seemed only natural to make things up as we went along," says Ryan Hardy. "My mother, a Yankee, insisted that it was good luck to have black-eyed peas on New Year's Day and she'd save the bones from country ham hunks just for that day." Hardy, who has childhood memories of black-eyed peas simmering on the front burner (and collards on the back burner), has adapted the recipe over the years; he now serves the hearty peas with garlic-rubbed toasts and garnishes them with generous amounts of freshly grated Parmigiano-Reggiano.

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