Black-Eyed Peas with Leftover Smoked Ham

Ingredients

• 3 tablespoons bacon drippings
• 1 medium yellow onion , diced
• 3 stalks celery , diced
• 3 cloves garlic , minced
• 6 cups chicken broth , or more to taste
• 1 package dried black-eyed peas , 16 ounce
• 2 pounds diced smoked ham
• 1 can tomato sauce , 8 ounce
• 2 bays leaves
• 2 tablespoons smoked paprika , or to taste
• 2 tablespoons chili powder , or to taste
• 1.5 teaspoons ground white pepper
• 1 teaspoon dried oregano
• salt and ground black pepper to taste

Instructions

1. 1

   Heat bacon drippings in a large pot over medium heat. Cook onion and celery in the hot drippings until softened, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth and peas and increase heat to medium-high.

2. 2

   Add ham, tomato sauce, bay leaves, and 1/2 of the following spices: paprika, chili powder, white pepper, and oregano; bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 1 hour 45 minutes. Add remaining spices and season with salt and black pepper. Cook, uncovered, for 30 minutes.

3. 3

   Remove bay leaves before serving.