Karry Hosford
8 servings (serving size: 1/2 cup peas and 1 tablespoon 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.

How to Make It

Step 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.

Step 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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Ratings & Reviews

leaavon's Review

January 01, 2014
Excellent recipe...I've made in 2 times since I found it a month ago and my husband made it today for the traditional New Years 'black-eyed peas for good luck'! The pickled onions are what makes it exceptional, but an hour marinating works fine. We always make extra for sandwiches and they are great on just about anything else, too!

rstarrlemaitre's Review

August 20, 2013
Warm bowl of comfort food, great smoky flavor, and a good bit of heat from the ground red pepper. The pickled onions are crunchy and fresh, but the black-eyed peas are just as good without them if you want to skip that part.

mandofan's Review

September 30, 2011