Photo: Van Chaplin; Styling: Lydia Pursell
Hands-on Time
33 Mins
Total Time
48 Mins
Makes 4 to 6 servings

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

How to Make It

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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