Black-Eyed Peas with Ham and Pickled Onions
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.
Recipe by Cooking Light August 2001
Credit: Karry Hosford
Recipe Summary test
141 calories; calories from fat 17%; fat 2.6g; saturated fat 0.7g; mono fat 0.9g; poly fat 0.7g; protein 11.9g; carbohydrates 17.6g; fiber 4.3g; cholesterol 15mg; iron 1.8mg; sodium 603mg; calcium 24mg.