6 to 8 (15 oz. ea.) cans black-eyed peas (I use Trappey's)
1 (10 oz.) can Rotel
1 bag diced cooked ham (or dice your own ham; about 2 cups)
1 or 2 large onions, chopped (depending on flavor preference)
2 red bell peppers, chopped
2 green bell peppers, chopped
4 ribs celery, chopped
1 tbsp. minced garlic
1 (32 oz.) box chicken broth (Swanson)
2 bay leaves
2 tsp. ground cumin
2 tsp. Tabasco or hot pepper sauce (optional)
salt and pepper, to taste
4 green onions (chives), chopped (for garnish)
dairy sour cream
cooking oil
4 bags Success white rice (or steam your favorite rice)

Note: Use two stock or soup pots (you will divide and cook in both pots for the 10+ serving). Chop all vegetables. Heat oil in both stock pots - divide vegetables, chopped ham, and minced garlic in half - and split into both pots and cook about 4 minutes in each.

Add chicken broth (2 cups to each pot) add 1 bay leaf to each pot.

In a small bowl, add all seasonings: cumin, Tabasco, salt and pepper, and Rotel. Mix and divide half into each pot (do not add sour cream or chives/green onions to till after cooked).

Bring to a boil and reduce heat and cook for about 40 minutes - add more chicken broth or water if liquid evaporates - make sure to stir a few times through out then add 4 cans black-eyed peas to each pot. Only use half reserve / liquid from each can. Cook both pots for 15 to 20 minutes each.

Cook bags of rice while waiting.

Serve over rice - cool a little before adding: a dollop of dairy sour cream and chives on top.

Enjoy!

Note: This same recipe may be added over cornbread as well!

Submitted by: Cook Family