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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

8 servings (serving size: 1/2 cup peas and 1 tablespoon pickled onions)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

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.