Rating: 5 stars
5 Ratings
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  • 4 star values: 1
  • 5 star values: 4

A tasty alternative to chili, this hearty, updated twist is served with creamy, quick-cooking grits instead of rice.

Lloyd Roczniak, Rochester, Minnesota
Recipe by Southern Living January 2010

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Credit: Van Chaplin; Styling: Lydia Pursell

Recipe Summary

hands-on:
33 mins
total:
48 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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