Black-Eyed Peas with Ham and Pickled Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
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) |
Directions:
1. 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.
2. 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.
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