Black-Eyed Peas with Leftover Ham, Collard Greens and Cabbage
Black-Eyed Peas with Leftover Ham, Collard Greens & Cabbage is a great stew to ring in the new year!!
Black-Eyed Peas with Ham
This easy black-eye pea recipe that uses canned beans is a great way to use leftover ham. The ham bone gives this dish, which is somewhere between a stew and a soup, so much flavor. Whenever we eat ham for the holidays, I always freeze the bone and some ham for future recipes. This delicious black-eyed pea soup puts those leftovers to good use. If you need more ways to use leftover ham bones, check out my Slow Cooked Black-Eyed Peas with Ham, Leftover Ham Bone Soup with Potatoes and Cabbage, and Pressure Cooker Split Pea Soup with Ham.
What is the meaning of black-eyed peas on New Year’s?
On New Year’s Day, it’s tradition to eat black-eyed peas for good luck and collard greens and cabbage for wealth and prosperity. So, this meal packs a triple punch of all good things for the coming year!
Are black-eyed peas healthy?
This healthy black-eyed pea soup is loaded with fiber and is relatively low carb. Black-eyed peas, which are actually beans, are an excellent source of fiber and protein and full of vitamins and minerals. Plus, you get extra protein from the ham and plenty of nutrients from the collards and cabbage.
What to Serve with Black-Eyed Peas
You can add brown rice to this black-eye peas dish if you wish, but it’s great without the rice too. You could also serve a salad on the side to round out your meal.
How to Store, Freeze, and Reheat
This black-eyed pea soup can be refrigerated for up to four days or frozen for up to three months. Thaw overnight in the fridge and warm in the microwave or oven to reheat.
More Bean Soup Recipes You’ll Love:
- 16 Bean Soup with Ham and Kale
- Pressure Cooker Smoked Turkey Black Bean Soup
- Crockpot Tuscan White Bean and Garlic Soup
- Navy Bean, Bacon, and Spinach Soup
- Turkey Sausage, Kale, and White Bean Soup
Black-Eyed Peas with Leftover Ham Bone, Collard Greens & Cabbage
- 1 Tbsp olive oil
- 1 leftover ham bone plus 2 cups diced ham, 10 oz
- 2 medium yellow onions, chopped
- 3 stalks celery, chopped
- 1 tsp kosher salt
- 7 cloves garlic, minced
- 2 cups low-sodium chicken stock or water
- 1 small head cabbage, 1 1/2 lb, chopped
- 1 bunch collard greens, stemmed and chopped (12 oz stemmed)
- 1 ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper, optional
- 2 15-oz cans black-eyed peas, drained and rinsed
- In a heavy-bottomed pot or Dutch oven, heat the oil over medium.
- Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.
- Add the garlic and saute for another minute, just until fragrant.
- Pour in the stock and add the ham bone, ham, black eyed peas increase the heat back to medium-high, and bring to a boil.
- Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.
- Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
- Partially cover, reduce the heat to medium-low, and cook 25 minutes, allowing the greens to cook down further and the stew to come together.
- Remove the bone.