Black-eyed Peas with Ham and 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.

What you will need

Pickled Onions:

1 1/2 tablespoons cider vinegar

1 teaspoon sugar

Dash of ground red pepper

1/2 cup finely chopped onion

Peas

Peas:

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)

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