Black eyed peas with leftover ham, kale and cabbage


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Black eyed peas with leftover ham, kale and cabbage are a good stew for the New Year! !

Black Eyed Peas with Ham

This simple black eyed peas recipe using canned beans is a great way to use leftover ham. The ham bone provides so much flavor for this dish that is somewhere between stew and soup. Whenever we eat ham during the holidays, I always freeze the bones and some ham for future recipes. This delicious black-eyed peas soup can make good use of these leftovers.If you need more ways to use leftover ham bones, please check my Slow Cooked Black Eyed Peas with Ham, Potatoes and Cabbage Leftover Ham Bone Soup, and Pressure Cooker Pea Ham Soup.

Black eyed peas with leftover ham bones, kale and cabbage

What is the meaning of eating black-eyed peas during the Chinese New Year?

On New Year’s Day, eating is traditional Black eyed peas Good luck and Kale And cabbage for wealth and prosperity. So, this meal contains the triple impact of all the good things in the coming year!

Are black eyed peas healthy?

This healthy black eyed peas soup is rich in fiber and relatively low in carbohydrates. Black-eyed peas are actually beans, an excellent source of fiber and protein, and are rich in vitamins and minerals. In addition, you can get extra protein from ham and a lot of nutrients from kale and cabbage.

What to serve with black eyed peas

If you want, you can add brown rice to this black-eyed pea dish, but it’s fine without rice.You can also provide salad Perfect your meal on one side.

How to store, freeze and reheat

This black eyed peas soup can be refrigerated for up to four days or frozen for up to three months. Thaw in the refrigerator overnight, then reheat in the microwave or oven.

Black Eyed Peas Stew

Black Eyed Peas Stew

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Black eyed peas with leftover ham bones, kale and cabbage

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320 Karls
19 protein
50 carbohydrate
6 Fat

Preparation time: 15 minute

Cooking time: 55 minute

total time: 1 Hour 10 minute

Black eyed peas with leftover ham, kale and cabbage are a good stew for the New Year! !

  • 1 Spoon olive oil
  • 1 Leftover ham bones plus 2 cups of diced ham, 10 oz
  • 2 Medium yellow onion, Chopped
  • 3 Celery Stalk, Chopped
  • 1 teaspoon Kosher salt
  • 7 clove garlic, minced
  • 2 Cup Low-sodium chicken broth or water
  • 1 small Chinese cabbage, 1 1/2 pounds, chopped
  • 1 bundle Kale, Destemmed and chopped (12 ounces destemmed)
  • 1 ½ teaspoon Freshly ground black pepper
  • ¼ teaspoon chili, Elective
  • 2 15 oz can Black eyed peas, Drain and rinse
  • In a heavy-bottomed pot or Dutch oven, heat oil over medium heat.

  • Add onion and celery and salt and cook until the onion is translucent and brown around the edges, 10 to 14 minutes.

  • Add garlic and fry for another minute, until fragrant.

  • Pour the broth, add the ham bones, ham, and black eyed peas, turn the heat back to medium high, and bring to a boil.

  • Stir in cabbage, kale, black pepper and (if using) chili.

  • Turn the heat to medium and cook, without a lid, until the vegetables are slightly cooked and start to soften, about 15 minutes.

  • Partially cover, reduce the heat to medium-low, and cook for 25 minutes to allow the vegetables to cook further and the stew to fuse together.

  • Take out the bones.

Serve: 13/4 cup, Calories: 320Kcal, carbohydrate: 50G, protein: 19G, fat: 6G, Saturated fat: 1.5G, cholesterol: 25Milligrams, sodium: 752.5Milligrams, fiber: 13.5G, sugar: 14.5G

Key words: Black eyed peas recipe, black eyed peas stew


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