Ingredients:
1 cup sliced celery
1 medium onions
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:
Saute the first three ingredients in a large Dutch oven in hot oil, bacon drippings, or butter until tender.
Add water and next five ingredients.
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until peas are tender.
Remove and discard bay leaf.
Serve over rice.
Servings: Serve
Time preparation: 15 min.
Time total: 65 min.