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Black-Eyed Pea and Ham Dip
(4 Votes)
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- MAKES
- 12 appetizer servings
- COOK TIME
- 15 Min
Everyone in our Test Kitchen went hog wild over our novel Black-Eyed Pea and Ham Dip. This down-home southern recipe knows no boundaries for good taste.
What You'll Need:
- 1/2 cup diced country ham
- 2 (15.8-ounce) cans black-eyed peas, rinsed and drained
- 3/4 cup water
- 1 large tomato, finely chopped
- 2 scallions, sliced
- 1 celery stalk, finely chopped
- 1/4 cup chopped fresh parsley or 3 teaspoons dried parsley
- 2 tablespoons olive oil
- 1 to 2 tablespoons apple cider vinegar
- Cornbread crackers or round buttery crackers
What To Do:
- Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Saute ham 3 to 5 minutes, or until lightly browned; stir in black-eyed peas and the water. Reduce heat to medium and simmer 8 minutes, or until liquid is almost evaporated. Partially mash beans with back of a spoon to desired consistency.
- In a medium bowl, stir together tomato, scallions, celery, parsley, oil, and vinegar.
- Spoon warm bean mixture into a serving bowl, and top with tomato mixture. Serve with crackers.
Notes
If you'd like, you can prepare this dip a day ahead, then reheat before serving.
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dlita13 5413221
Dec 31, 2011
Yes, definitly rinse the beans. I love this, but I prefer not to mash the beans. I like the texture on tortilla chips better. This is also good with cilantro (if you like it) instead of parsley - and I kick it up with a bit of jalapeno or hot sauce, depending on who will be eating it.
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t5346 2394074
Aug 22, 2012
sounds very delicious and festive.. but how about using pinto beans instead.. more better for me
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phyltalley 7674072
Dec 14, 2011
Why couldn't you use 3/4 cup liquid from the beans instead of water? Seems like that would add more flavor...
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kammie1960 1625915
Dec 14, 2011
The water from the beans is usually very salty. I made the mistake of not draining black beans the first time I used them and was very sorry!
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