Black-Eyed Peas and Ham

° Serves 6

Black-eyed peas are one of my favorite legumes. (Black-eyed beans are the same thing—just more oval in shape.) This earthy one-pot dish does not involve much work and can be served family-style, directly from the pot. Any leftovers freeze well.

• 2 tablespoons peanut oil
• 2 onions, peeled and chopped coarsely (about 2 cups)
• 2 carrots, peeled and cut into ½-inch pieces (1 cup)
• 2 teaspoons chili powder
• 1 teaspoon dried thyme
• ½ teaspoon hot pepper flakes
• 1 pound dried black-eyed peas
• 4 cloves garlic, peeled and sliced (about 2 tablespoons)
• 1½ teaspoons salt
• 6 cups water
• 12 ounces fully cooked ham, cut into 1-inch pieces
• 2 ripe tomatoes (about 10 ounces total), halved, seeded, and cut into 1-inch pieces (about 2 cups)
• Tabasco sauce, for serving (optional)

Combine the oil, onions, carrots, chili powder, thyme, and pepper flakes in a sturdy pot or large casserole. Stir well, and cook over medium heat for about 5 minutes.

Meanwhile, put the black-eyed peas in a sieve, rinse thoroughly under cold running water, and drain. Add them to the pot, along with the garlic, salt, and water. Bring to a boil, cover, and boil gently over very low heat for about 1 hour, or until the peas are cooked through.

Mix in the ham and tomatoes and cook for another 10 minutes. Serve as is or with Tabasco sauce to taste.

Note: Depending on the dryness of the beans, the cooking time can vary a great deal.

Creamy Black-Eyed Pea Soup

Leftovers can be turned into a delicious soup: Simply puree the stew in a food processor, adding enough water to thin it to the desired consistency. Season with salt and pepper. Reheat and serve with croutons.

This earthy stew can be served directly from the pot.