2(15-ounce) cans black eyed peas, drained and rinsed
½cupless-sodium chicken or vegetable broth
Kosher salt and freshly ground pepperto taste
2scallions, trimmed and sliced, plus more to serve if desired
½cuproughly chopped flat leaf parsley, plus more to serve if desired
3cupshot cooked white or brown rice
Heat the oil. Saute the onion, pepper, and celery until softened and golden, about 5 minutes. Stir in the garlic and the ham and cook, stirring often, until you can smell the garlic about 1 minute more.
Add the drained black-eyed peas and the broth and bring to a simmer. Season with salt and pepper. Stir in the scallions and parsley.
You can either combine it with the rice in a mixing bowl, or serve the black eyed peas over the hot rice. Sprinkle with the additional chopped scallions or flat-leaf parsley if desired.