A hearty and flavorful dish combining black-eyed peas, ham, and rice, perfect for a comforting meal.
Heat the butter in a large Dutch oven over medium heat until melted.
Using butter adds a rich flavor to the dish, but you can substitute with olive oil for a lighter option.
Add the chopped celery, onion, and minced garlic to the pot and sauté until softened.
Cook the vegetables until they are fragrant and translucent to enhance their natural sweetness.
Pour in the water and chicken broth, then add the black-eyed peas, ham, red pepper, and bay leaves.
For extra flavor, use a mix of chicken broth and vegetable broth.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the peas are tender.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the bay leaves from the pot and discard.
Bay leaves add a subtle flavor but are not edible, so ensure to remove them before serving.
Serve the mixture over the cooked rice and enjoy.
Garnish with chopped parsley or green onions for a fresh touch.
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