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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Duckie
Servings: 6
3 ½ cup fresh black-eyed peas, or frozen, thawed
3 cup chicken stock, or canned low-salt broth
4 ounces ham, finely chopped
1 small yellow onion, chopped
2 tablespoons balsamic vinegar, or red wine vinegar
3 large garlic cloves, minced
1 bay leaf
½ teaspoon dried thyme, crumbled
¼ teaspoon dried crushed red pepper
Bring all ingredients to boil in heavy large saucepan. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Season to taste with salt and pepper.