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.

Yield: 8 servings (serving size: 1/2 cup peas and 1 tablespoon pickled onions)

Ingredients

• Pickled Onions:
• 1 1/2  tablespoons  cider vinegar
• 1  teaspoon  sugar
• Dash of ground red pepper
• 1/2  cup  finely chopped onion
• 
  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)

Preparation

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.

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.

Nutritional Information

Calories:

141 (17% from fat)

Fat:

2.6g (sat 0.7g,mono 0.9g,poly 0.7g)

Protein:

11.9g

Carbohydrate:

17.6g

Fiber:

4.3g

Cholesterol:

15mg

Iron:

1.8mg

Sodium:

603mg

Calcium:

24mg