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Nutrition Facts
Serving Size 329 g
(Approx. 6 Servings)
Amount Per Serving
Calories 250 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 1570 mg 65%
Total Carbohydrate 32 g 11%
Dietary Fiber 8 g 32%
Sugars 2 g
Protein 18 g
Vitamin A 10% Iron 15%
Vitamin C 40% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Post Oak Smoked Ham and Black Eyed Peas
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
6  People


Recipe makes 6 Servings

1/2 Lb Post Oak Smoked Ham, 1/2 inch diced
1 Tbsp oil
1/2 cup(s) celery, medium diced
1/2 cup(s) yellow onion, medium diced
1/2 cup(s) green bell pepper, medium diced
1 Tbsp garlic, minced
3 canned black eyed peas
1/2 Tbsp H-E-B Texas Originals Creole Seasoning
1 Tsp Louisiana Hot Sauce
1/2 Tbsp Worcestershire sauce
1 Central Market Organic Chicken Broth
1 dried bay leaf
1/2 cilantro, rough chopped
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Heat a large, heavy bottomed pot over medium high heat for 2 minutes. Add in diced ham and stir until slightly browned. Remove ham pieces from pot, place on a plate and reserve for later use.
Add oil to pot. Stir in celery, onion, and green bell pepper. Cook for 2-3 minutes until onions are translucent. Turn down heat to medium and add garlic. Cook for 1 minute more and add in black eyed peas, reserved ham, and creole seasoning. Stir to combine and cook for 1-2 minutes.
Add in hot sauce and Worcestershire sauce and stir well. Pour in chicken broth and add bay leaf to pot. Bring mixture to a slow boil and then turn down to medium heat to simmer. Cook for 25 minutes.
Stir mixture and then add in chopped cilantro. Cook for 1-2 minutes and serve immediately.


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