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Black-Eyed Peas and Sweet Peppers

Yield 2 pints


  • 1/2 cup chopped cooked ham
  • 1/2 cup chopped onion
  • 1 medium-size sweet red pepper, seeded and cut into very thin strips
  • 1 medium-size green pepper, seeded and cut into very thin strips
  • 2 tablespoons vegetable oil
  • 1 (16-ounce) can whole tomatoes, undrained and coarsely chopped
  • 1 (15.8-ounce) can black-eyed peas, drained
  • 1/4 cup water
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot sauce

How to Make It

  1. Cook ham, onion, and pepper strips in hot oil in a large skillet over medium heat, stirring constantly, until tender. Add tomato with liquid and remaining ingredients.

  2. Bring to a boil; reduce heat and simmer, uncovered, 8 minutes, stirring frequently. Remove from heat and let cool.

  3. Spoon mixture into jars. Cover jars with lids and store in refrigerator. Give each jar as a gift with a package of rice.

  4. Note: To serve, remove lid from jar. Microwave uncovered at HIGH 1 1/2 to 2 minutes or until throughly heated, stirring after 1 minute. Serve over hot cooked rice.

Christmas with Southern Living 1995