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.
1 1/2 tablespoons cider vinegar
1 teaspoon sugar
Dash of ground red pepper
1/2 cup finely chopped onion
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)
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
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!
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.