Black-Eyed Peas With Caramelized Onion and Country Ham |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Christmas with Southern Living 1999, Oxmoor House, JANUARY 1999 Ingredients:
3 (15 7/8 ounce) cans black-eyed peas |
1 bay leaf |
1 (14 1/2 ounce) can chicken broth |
2 tablespoons olive oil |
1 large purple onion, diced |
1/4 lb country ham, diced |
1/2 cup balsamic vinegar |
1 1/2 teaspoons thyme (fresh, chopped) or 1/2 teaspoon dried thyme |
1/2 teaspoon ground pepper |
fresh thyme sprig, garnish (optional) |
Directions:
1. Combine first 3 ingredients in a 2-quart saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes; drain. Discard bay leaf. Return peas to pan; cover and set aside.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion; cook 5 minutes or until golden, stirring often.
3. Reduce heat; add ham, and cook 10 additional minutes or until ham is crisp and onion is well browned.
4. Stir in vinegar, chopped thyme, and pepper; bring to a boil.
5. Cook, stirring occasionally to loosen any caramelized bits from bottom of pan, 5 minutes or until mixture is a thin syrup.
6. Pour over peas; toss well. Garnish, if desired.
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