– vegetable oil – onion – celery – garlic – unsalted chicken broth or stock – chopped smoked ham – can diced tomatoes with green chilies – frozen black-eyed peas – salt – uncooked rice
In a large Dutch oven or stock pot, heat vegetable oil and cook onion and celery until translucent and tender. Add garlic and cook until fragrant. Combine broth, ham (or ham hock), and undrained tomatoes.
Bring to a boil, stir in black-eyed peas, add salt to taste, then simmer covered for 30 to 35 minutes until peas are tender. Meanwhile, prepare rice according to package instructions. Serve peas over cooked rice, mixing together if desired.