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Hoppin' John Stew With White Cheddar Cheese Grits

Photo: Van Chaplin; Styling: Lydia Pursell
Hands-on time 33 mins
Total time 48 mins
Yield Makes 4 to 6 servings
A tasty alternative to chili, this hearty, updated twist is served with creamy, quick-cooking grits instead of rice.


  • 1 tablespoon butter
  • 1 cup chopped smoked ham
  • 1 medium onion, chopped
  • 2 (15-oz.) cans black-eyed peas, drained and rinsed
  • 2 (10-oz.) cans diced tomatoes with green chiles, undrained
  • 1 cup frozen corn kernels
  • 1 teaspoon sugar
  • 1/4 cup chopped fresh cilantro
  • White Cheddar Cheese Grits

How to Make It

  1. Melt butter in a Dutch oven over medium heat; add ham and onion, and sauté 3 to 5 minutes or until onion is tender. Stir in black-eyed peas and next 3 ingredients. Cover, reduce heat to low, and cook, stirring occasionally, 15 minutes. Remove from heat, and stir in cilantro. Serve immediately over White Cheddar Cheese Grits.