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Cajun and Creole   -   Traditional Blackeyed Peas   adapted from Elizabeth Powell

  • 1 Pound blackeyed peas
  • 2 Ounces Ham -- diced
  • 1 onion -- chopped
  • 2 Stalks Celery -- chopped
  • 1 carrot -- chopped
  • 1 Whole bay leaf
  • 1/2 Teaspoon basil
  • 1 Teaspoon peppercorns
  • 2 Cloves Garlic
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon oregano
  • 1 Teaspoon Cajun seasoning -- * see note
Directions Combine all ingredients in large soup kettle with 3 quarts water. Bring to a boil and simmer, uncovered, for two hours or until black eyed peas are tender. Drain, remove whole bay leaves, garlic, peppercorns, and ham bone. Remove ham from bone, chop, and add back to beans. Serve at once.
Serves 8
Time to Make 2:00

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