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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a tried and true traditional recipe for New Year's Day in the South. 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 |
Directions:
1. Saute the first three ingredients in a large Dutch oven in hot oil, bacon drippings, or butter until tender.
2. Add water and next five ingredients.
3. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until peas are tender.
4. Remove and discard bay leaf.
5. Serve over rice.
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