From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.


  • 1 to 1-1/2 cups chopped ham

  • 1 cup finely chopped onion

  • 1/2 teaspoon hot pepper sauce

  • 2 Tablespoons vegetable oil

  • 2 (15-ounce) cans black-eyed peas, heated

  • 3 cups cooked rice

  • 1/2 teaspoon salt

GARNISH: Thinly sliced ham


Saute the chopped ham, onion and hot pepper sauce in the vegetable oil in a saucepan over medium heat for 3 to 5 minutes or until the onion is soft but not brown.  Stir in the undrained black-eyed peas and rice.  Cook over medium heat until heated through.  Season with salt.  Garnish with thinly sliced ham.


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