Black-Eyed Peas With Caramelized Onion And Country Ham - cooking recipe

Ingredients

3 (15 7/8 ounce) cans black-eyed peas
1 bay leaf
1 (14 1/2 ounce) can chicken broth
2 tablespoons olive oil
1 large purple onion, diced
1/4 lb country ham, diced
1/2 cup balsamic vinegar
1 1/2 teaspoons thyme (fresh, chopped) or 1/2 teaspoon dried thyme
1/2 teaspoon ground pepper
fresh thyme sprig, garnish (optional)

Preparation

Combine first 3 ingredients in a 2-quart saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes; drain. Discard bay leaf. Return peas to pan; cover and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion; cook 5 minutes or until golden, stirring often.
Reduce heat; add ham, and cook 10 additional minutes or until ham is crisp and onion is well browned.
Stir in vinegar, chopped thyme, and pepper; bring to a boil.
Cook, stirring occasionally to loosen any caramelized bits from bottom of pan, 5 minutes or until mixture is a thin syrup.
Pour over peas; toss well. Garnish, if desired.