Ingredients

• 1/2 lb dried black-eyed peas, soaked overnight and drained
• 2 garlic cloves, chopped
• 1 tablespoon olive oil
• 1 slice bacon or 1 -2 tablespoon ham fat
• 1 cup diced onion
• 1 cup celery & tops, diced
• 1 cup carrot, diced
• 1 bay leaf
• 1/4 teaspoon marjoram
• 1/4 teaspoon cayenne
• 1/4 teaspoon cumin
• 4 cups water
• 2 cups ham, diced
• 1 (15 ounce) can no-salt-added diced tomatoes
• 2 cups water
• 1 (4 1/4 ounce) package rice-a-roni long grain and wild rice mix with seasoning
• 1 lb kale, washed and trimmed

Instructions

1. Trim ham, if necessary. Fry 1-2 tbs of the ham fat or bacon in olive oil with garlic for about 1 minute. Add onion, carrots, and celery, and saute for about 5 minutes. Add beans, 4 cups water, and spices (don't add salt here.) Simmer for 40 minutes. Add ham, tomatoes plus 2 cups water (use the can to measure), and Rice-a-Roni with seasonings. Simmer another 30 minutes. Add in kale, (and 1 tsp salt here if you wish) and cook another 5-10 minutes, until kale is to your liking. Serve up with cornbread for a great meal!