Skillet Black-Eyed Peas with Ham Leftovers : nice way to frugally combine ham leftovers and black-eyed peas for New Year’s Day lunch.
Only recently I have bought a jar of black-eyed peas. Spanish food days lasted for a whole week and we enjoyed the Mediterranean flavours so seducing, beautiful and passionate just like flamenco dance. To make the best use of black-eyed peas, I started to explore the ways to prepare them and Skillet Black-Eyed Peas with Ham Leftovers is the result. Since these peas bring luck if prepared for New Year’s Day lunch, we are totally in. Who would resist to have more luck ? Anybody ?
So, easy and slow day after festive night brings quick and frugal meal that uses the ham leftovers combined with good luck peas. It is ready in several minutes only and makes you feel good.
Ham leftovers enrich flavours and, all ingredients together, make beautiful comfort food for winter day.
Skillet Black-Eyed Peas with Ham Leftovers
- 2 Tbsp oil
- 1 1/2 cup grated carrot 1 large carrot
- 1 1/2 cup baked ham, cubed
- 1 small parsley root, optional
- 2 1/2 cup black eyed peas, precooked
- 2 Tbsp tomato puree
- 2 Tbsp sour cream
- Salt, ground black pepper and origano to taste
- Parsley leaves chopped to garnish
In a skillet, combine oil, carrot and ham. Cook for 3 – 5 minutes.
Add black eyed peas, tomato puree, sour cream and parsley root and cook for 10 minutes.
Since ham is already salted, try if salt needed and add accordingly.
Add ground black pepper and origano to taste.
Once done, garnish with chopped parsley leaves before serving.