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| 6 Esslöffel | onion chopped |
| 1/4 Tasse | white vinegar |
| 1 1/4 Tasse | Dried black-eyed peas |
| 5 1/2 Tasse | water |
| 1/2 Teelöffel | salt |
| 1 Esslöffel | olive oil |
| 1 1/3 Tasse | onion chopped |
| 3 | cloves garlic minced |
| 1 Tasse | Long-grain rice, uncooked |
| 1 Teelöffel | Dried whole oregano |
| 1/4 Teelöffel | sauce hot |
| 2/3 Tasse | Diced lower-salt reduced-fat cooked ham, (3 ounces) |
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Combine 1/4 cup plus 2 tablespoons chopped onion and white vinegar. Let stand 30 minutes; drain and set aside.
Sort and wash dried black-eyed peas; place in a large Dutch oven. Add 5-1/2 cups water and salt; bring to a boil. Cover, reduce heat, and simmer for 35 minutes.
Heat oil in a small skillet over medium heat. Add 1-1/3 cups onion and garlic; saute 5 minutes or until tender. Remove from heat, and add to peas.
Stir in rice, oregano, and hot sauce; cover and simmer 15 minutes. Stir in ham, and cook an additional 10 minutes. Yield: 6 servings (serving size: 1 cup pea mixture and 1 tablespoon onion mixture).
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