Black-eyed peas are omnipresent at meat-and-threes. Add a little more broth and some rice, and you have another Southern classic: hoppin' John. The pickled onions are best after several days' refrigeration, but overnight works fine, too.
1 1/2 tablespoons cider vinegar
1 teaspoon sugar
Dash of ground red pepper
1/2 cup finely chopped onion
1 teaspoon vegetable oil
1 cup finely chopped onion
2 garlic cloves, minced
3 cups frozen black-eyed peas (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1/2 pound diced ham (about 1/4 inch thick)
How to Make It
To prepare onions, combine vinegar, sugar, and dash of red pepper in a microwave-safe bowl. Microwave at high 25 seconds; stir until sugar dissolves. Stir in 1/2 cup onion; cover and refrigerate overnight.
To prepare peas, heat oil in a medium saucepan over medium-high heat. Add 1 cup onion and garlic; cook 2 minutes, stirring frequently. Stir in peas and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Partially mash peas with a potato masher; cook, uncovered, for 5 minutes. Serve topped with pickled onions.
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