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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)

Description

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.

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