Black-Eyed Peas and Ham

Black-Eyed Peas and Ham

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Rated: 1
  • Makes: 6 to 8 servings
  • Serving Size: 2/3cup
  • Carb Grams Per Serving: 27


  • 8 ounces dried black-eyed peas
  • 4 cups water
  • 2 cups water
  • 2 ounces cooked, smoked lean ham, diced
  • 1 medium onion, chopped
  • 1/4 teaspoon salt
  • 1 medium carrot, thinly sliced (optional)
  • 1 fresh serrano chile pepper, seeded and thinly sliced (optional)
  • 1 14 1/2 - ounce can diced tomatoes, undrained


  1. Rinse black-eyed peas with cold water. In a large saucepan, combine peas and the 4 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover wit foil and let stand for 1 hour. (Or, in a large saucepan, combine black-eyed peas and the 4 cups water. Cover with foil and let soak in a cool place overnight.)
  2. Drain and rinse peas; drain again. Return peas to saucepan. Stir in the 2 cups water, ham, onion, and salt. If desired, stir in carrot and serrano pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 1 hour or until peas are tender.
  3. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes (most of the liquid should be evaporated). Makes 6 (2/3-cup) main-dish or 8 (1/2-cup) side-dish servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 164 cal., 1 g total fat 5 mg chol., 345 mg sodium, 27 g carb. (4 g fiber), 12 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; Vegetables (d.e): 0.5; Lean Meat (d.e): 1