These Black Eyed Peas with Ham are a hearty and filling dish with veggies and ham. Make it on the stove-top, in a slow cooker or Instant Pot. Serve with cornbread, collard greens and rice.
Place peas in a large bowl and cover with water. Soak for at least 4 hours, to overnight.
Drain and rinse peas. Set aside.
In a large Dutch oven, heat up oil and butter.
Add onion, celery, pepper and garlic. Saute for 4 to 5 minutes, stirring often, until the onion is almost translucent.
Add the seasoning and stir in. Saute for 1 to 2 minutes.
Add peas, ham, diced tomatoes and stock. Stir together.
Bring the dish to a boil.
Reduce the heat to simmer and cover the dish. Cook, stirring once in a while, for 35 to 40 minutes OR until the peas are soft. The longer you soaked the peas, the quicker the dish will cook.
Notes
To make in a Slow Cooker: Follow all steps of preparing the dish in a pot, then place everything in the slow cooker and cook on LOW for 5 hours.
To make in an Instant Pot: You can easily make this dish in the Instant Pot, without soaking the peas. Follow the steps but make it in the Instant Pot on saute setting. Then set on manual setting. Cook the dish on HIGH pressure, set timer to 30 minutes. Let the pressure release naturally.
Skip the ham for a vegetarian version.
Add bacon. Cook it until crispy, remove from the pot and saute the vegetables in the bacon grease. No need for olive oil and butter.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.