ingredients

• 2  stalks  celery, chopped (1 cup)
• 1  large  onion, chopped (1 cup)
• 1  medium  green sweet pepper, chopped (3/4 cup)
• 2  cloves  garlic, minced
• 2  tablespoons  olive oil
• 6  ounces  cooked ham, diced (1-1/4 cups)
• 1  teaspoon  paprika
• 1/2  teaspoon  each sugar; dry mustard; ground cumin; dried basil, crushed; dried oregano, crushed; and dried thyme, crushed
• 1/4  teaspoon  ground cloves
• 1/4  teaspoon  ground black pepper
• 1/8  teaspoon  cayenne pepper
• 1  15-1/2-ounce can  black-eyed peas, rinsed and drained
• 1  14-1/2-ounce can  golden hominy, rinsed and drained
• 1  14-1/2-ounce can  diced tomatoes
• 1  14-ounce can  chicken broth
• 1  tablespoon  snipped fresh parsley
• 1  tablespoons  molasses

directions

1. In a 4-quart Dutch oven cook celery, onion, sweet pepper, and garlic in hot oil over medium heat for 5 minutes. Stir in ham, paprika, sugar; dry mustard; ground cumin; dried basil, crushed; dried oregano, crushed; and dried thyme, crushed. Cook and stir 5 minutes more.

2. Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley, and molasses. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Makes 4 servings.