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.

Ratings & Reviews

court726's Review

October 14, 2012

JFrink's Review

October 09, 2011
We loved this! I made it without the tomatoes because my daughter is a little fussy (she's four), but added a can of fire roasted chilies. I might make the grits again just as a side, as well! Edit 09Sept12: The link for the grits seems to be dead, so just in case, here is the recipe as it was formerly posted. 2 cup Chicken Broth 2T Butter 1/2 cup Quick Cook Grits 1 Cup / 4 oz White Cheddar Cheese, shredded Bring broth and butter to a boil over med-high heat. Whisk in grits. Return to boil. Reduce heat to low and simmer 5 min stirring occaisionally. Stir in cheese until melted.

ddarl4508's Review

February 12, 2011
I first made this for New Years Day in 2010. It was so delicious that we have it about a once a month ever since. It's even better the 2nd day! I sometimes serve it with rice instead the grits....both are delicious!

Rabbit1970's Review

January 28, 2010
I loved this. I did add extra salt. Delicious and easy! I will make again and again.

EllenM's Review

January 09, 2010
Delicious remake of a traditional Southern New Year's Day dish. Serving it over grits is a wonderful. I used mild cheddar, since it's what I had in the refrigerator. Next time I'll use extra sharp cheddar for a bit more flavor in the grits. The Hoppin' John stew mixture could have used a bit of salt and more cilantro, in my opinion. I'll continue to serve it throughout the year as a side to pork.