Hoppin' John Stew With White Cheddar Cheese Grits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A tasty alternative to chili, this hearty, updated twist is served with creamy, quick-cooking grits instead of rice. Ingredients:
1 tablespoon butter |
1 cup chopped smoked ham |
1 medium onion, chopped |
2 (15-oz.) cans black-eyed peas, drained and rinsed |
2 (10-oz.) cans diced tomatoes with green chiles, undrained |
1 cup frozen corn kernels |
1 teaspoon sugar |
1/4 cup chopped fresh cilantro |
Directions:
1. 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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