Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Stir in the onions and 1 tsp salt and continue to cook until softened, about 5 minutes. 2.Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the water, scraping up any browned bits. Stir in the black-eyed peas, bay leaves, red pepper flakes and 1/4 tsp pepper. Bring to a boil. Cover and transfer to the oven. Bake, stirring every 30 minutes, until the peas are tender, 1 1/2 hours to 2 hours. 3.Remove the lid and stir in the ham. Continue to bake, uncovered, until the liquid has thickened, about 30 minutes. 4.Discard the bay leaves. Let the peas sit for 10 minutes. Stir in the parsley and season with salt, pepper, and Tabasco to taste.
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|Serving Size: 1 Recipe (392g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 95 (41%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 29.9mg||9 %|
|Sodium 657.3mg||23 %|
|Potassium 415.8mg||11 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 13.1g|
|Protein 15.8g||23 %|
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Calories per serving: 232
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