1 c. sliced celery
2/3 c. chopped onion
1 clove garlic, minced
1 tbsp. vegetable oil
4 c. water
2 (10 3/4 oz.) cans condensed chicken brown, undiluted
1 (16 oz.) pkg. frozen blackeyed peas
1/2 lb. cooked cubed ham
1/4 tsp. crushed red pepper
1 bay leaf
3 c. cooked rice

Saute celery, onion and garlic in vegetable oil in large Dutch oven until tender. Add water and remaining ingredients except rice. Bring to a boil; cover, reduce heat and simmer 40 minutes or until peas are tender.

Remove bay leaf. Serve over the rice. Yields 12 side-dish servings or 6 main- dish servings.