Black-Eyed Peas with Ham and Pickled Onions

Karry Hosford

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.

Yield: 8 servings (serving size: 1/2 cup peas and 1 tablespoon pickled onions)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 17%
  • Fat: 2.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 11.9g
  • Carbohydrate: 17.6g
  • Fiber: 4.3g
  • Cholesterol: 15mg
  • Iron: 1.8mg
  • Sodium: 603mg
  • Calcium: 24mg

Ingredients

  • Pickled Onions:
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • Dash of ground red pepper
  • 1/2 cup finely chopped onion
  • Peas:
  • 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)

Preparation

  1. 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.
  2. 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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