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Southern Stewed Black Eyes, Chickpeas and Ham Recipe

Southern Stewed Black Eyes, Chickpeas and Ham Recipe

6 servings



10 ounces reduced-sodium ham, cubed

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon olive oil

2 cups halved small okra

1 can reduced-sodium stewed tomatoes, undrained

1 can chickpeas, rinsed, drained

2 cans black-eyed peas, rinsed, drained

1/2 package frozen spinach partially thawed

1 teaspoon each: dried marjoram and thyme leaves

1/4 teaspoon hot pepper sauce

Salt and pepper, to taste


Sauté ham, onion, and garlic in oil in large saucepan until onion is tender, 5 to 8 minutes. Stir in remaining ingredients, except salt and pepper, heat to boiling. Reduce heat and simmer, covered until okra is tender, about 10 minutes. Season to taste with salt and pepper.

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