Black-eyed Peas | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Black-eyed Peas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Ingredients: Organic Potted Oregano; Kitchen Basics Chicken Bone Broth; Colman's Dry Mustard, 2 oz; Challenge Butter, Unsalted, European Style; Zatarain's New Orleans Style Creole Seasoning; Organic Onion; David's Kosher Salt; Chives Bunch; Hormel Natural Choice Honey Deli Ham (8 oz); Elephant Garlic; Edison Grainery Black Eyed Peas (16 oz); Morton Black Peppercorn Grinder

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Black-eyed Peas

Serves 230 mins prep40 mins cook

You must make these for New Years. I made it with ham & ham hock for extra flavor. You can eat the peas by themselves or make this bruschetta that’s so delicious! I used sourdough, goat cheese, black-eyed pea, & green onions.

0 servings

What you need

tsp oregano

cup chicken broth

tsp mustard powder

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

Zatarain's New Orleans Style Creole Seasoning

tsp creole seasoning

cup yellow onion

tsp kosher salt

tsp chive

Hormel Natural Choice Honey Deli Ham (8 oz)

cup cooked ham

tsp garlic

lb black eyed peas

tsp black peppercorn

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Instructions

1. In a large pot, melt butter & sauté onions for about 7 minutes then add the garlic.
2. Add the spices, ham, peas, ham hock, and then stir in the chicken broth.
3. Bring to a boil then simmer for 1 hour. Add water if needed so there is liquid in the pot.
4. Garnish with fresh chives when ready to serve. Enjoy!

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