Black-Eyed Peas, Onions, and Ham 

 

3 (15.8-ounce) cans black-eyed peas (Bush's Best) or frozen or dried

1 bay leaf

1 (14½-ounce) can chicken broth

2 tablespoons olive oil

1 large purple onion, diced

¼ pound ham, diced

½ cup balsamic vinegar

1½ teaspoons chopped fresh thyme or ½ teaspoon dried thyme

½ teaspoon pepper

 

Garnish: fresh thyme sprigs

 

1.  Combine peas, bay leaf, and broth in a saucepan , and bring to a boil. Cover, reduce heat, and simmer 10 minutes.  Drain and discard bay leaf. Return peas to pan; cover and set aside.

2.  Heat oil in a large skillet over medium-high heat. Add onion and cook until golden.
3.  Reduce heat and add ham, and cook until ham is crisp and onion is well browned.
4.  Stir in vinegar, chopped thyme, and pepper and bring to a boil.
5.  Cook, stirring occasionally to loosen any caramelized bits from bottom of pan, 5 minutes or until mixture is thin syrup. Pour over peas; toss well.