Ingredients and Weight:
- Black-eyed peas (dried): 1 pound (2 cups)
- Ham (diced): 1 pound
- Onion (chopped): 1 medium
- Celery (chopped): 1 medium
- Bell pepper (chopped): 1 medium
- Chicken broth: 3 cups
- Diced tomatoes (undrained): 1 (14.5 ounce) can
- Creole seasoning: 1 tablespoon
- Salt and pepper: to taste
Preparation Time:
30 minutes
Cooking Time:
2 hours
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Soak the black-eyed peas in cold water for at least 8 hours, or overnight.
- Drain and rinse the peas.
- In a large Dutch oven or casserole dish, brown the ham over medium heat.
- Add the onion, celery, and bell pepper and cook until softened.
- Stir in the black-eyed peas, chicken broth, diced tomatoes, Creole seasoning, and salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 2 hours, or until the peas are tender and the liquid has mostly absorbed.
Nutritional Information:
- Calories: 250 per serving
- Protein: 15 grams per serving
- Carbohydrates: 30 grams per serving
- Fiber: 10 grams per serving
- Fat: 10 grams per serving
Dish Characteristics:
- Rich and savory
- Creamy and comforting
- Perfect for a chilly night or a special occasion
User Comments:
- "This casserole is absolutely delicious! The flavors are incredible."
- "I love the combination of the black-eyed peas and the ham. It's so unique."
- "This is one of the best casseroles I've ever had. It's definitely a keeper."
Special Precautions and Tips:
- If you don't have time to soak the peas overnight, you can quick-soak them by boiling them for 5 minutes, then removing them from the heat and letting them sit for an hour.
- To make the casserole vegetarian, simply omit the ham.
- Serve the casserole with cornbread or rice for a complete meal.
