While black-eyed peas are a staple in the south, and many other parts of the country, including my home, as a new year’s day food… you don’t have to wait until next year to enjoy them. The rich brothy bean mixture, slow braised in chicken stock with ham, veggies, and a ham bone for extra flavor, lend themselves to the perfect make ahead, weekday meal at any time. They are especially perfect for a rainy day filled with family, friends, and board games.

Ingredients:

2 Tbsp evoo

3 carrots, sliced

3 celery ribs, sliced

2 red bell peppers, seeded and sliced

1 white onion, diced

3 cloves of garlic, minced

1 16oz package of dried black-eyed peas, soaked in water overnight

6 cups chicken stock

2 cups chopped ham

ham bone, if you have one on hand— I freeze them anytime we have a spiral or honey baked ham

1/8 tsp cayenne pepper

2 tsp cumin

2 tsp trader joe’s onion salt

1 tsp oregano

2 tsp salt

Directions:

Heat evoo in a large dutch oven, on medium. Once oil starts to shimmer add ham, and sauté for about 5 minutes. You want the ham to just start to turn a golden brown. Add carrots, celery, bell peppers, and onion. Sauté until vegetables start to soften and onions turn slightly translucent. Add garlic and black-eyed peas. Stir to combine. Add cayenne, cumin, onion salt, oregano and salt. Again stir to combine.

Add in chicken stock and ham bone. Bring to a boil. Lower to simmer and let cook for 1 1/2 hours, stirring occasionally.