A quick and budget-friendly way to turn New Year’s Day leftovers into a comforting Southern-style meal for two.
Servings: 2
Prep Time: 5 minutes
Cook Time: 10–15 minutes
Total Time: About 20 minutes
Ingredients
- 1 cup cooked black-eyed peas (leftover)
- ¾ to 1 cup chopped cooked ham (leftover)
- ¼ cup chopped onion
- 1–2 tablespoons chopped celery (optional but traditional)
- 1 teaspoon minced garlic
- ¾ to 1 cup chicken broth (just enough to loosen everything)
- ¼–½ cup diced tomatoes (optional)
- Salt and black pepper, to taste
- Cooked white rice, for serving (small bed per plate)
Instructions
- In a medium skillet or saucepan, add a splash of broth and sauté the onion and celery over medium heat until softened, about 3–4 minutes.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the cooked black-eyed peas, chopped ham, and remaining broth.
- Add diced tomatoes if using, then season lightly with salt and black pepper.
- Simmer for 8–10 minutes, stirring occasionally, until heated through.
- Serve warm over a small bed of white rice.
💡 Leftover Makeover Tips
- This dish works great without tomatoes if you prefer a more traditional flavor.
- Add a pinch of Cajun seasoning or smoked paprika for extra flavor.
- Leftovers reheat well with a splash of broth.
Equipment
- Medium skillet saucepan
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