Skillet Black-Eyed Peas with Ham Leftovers

 

Skillet Black-Eyed Peas using Ham Leftovers: a tasty way to use up remaining ham as well as black-eyed peas.

 

Ingredients

2 Tbsp oil

1 1/2 cup grated carrot 1 large carrot

1 1/2 cups baked ham, cubed

1 small parsley root, optional

2 1/2 cups black-eyed peas, precooked

2 Tbsp tomato puree

2 Tbsp sour cream

Salt, ground black pepper, and oregano to taste

Parsley leaves chopped to garnish

 

Combine the oil, carrot, and ham in a skillet. Cook for about 3 to 5 minutes.

Prepare for 10 minutes after adding the black-eyed peas, tomato puree, sour cream, and parsley root.

Because the ham is already salted, salt test and add as needed.

 

To taste, season with black pepper and oregano.

Before serving, garnish with chopped parsley leaves.