Hoppin John Stew with white cheddar grits.

1 tablespoon butter
1 cup chopped smoked ham
1 medium onion, chopped
2 pounds of Oliver Farm crowder peas
2 (10-oz.) cans diced tomatoes with green chiles, undrained
1 cup frozen corn kernels
1 teaspoon sugar
1/4 cup chopped fresh cilantro
White Cheddar Cheese Grits-on their website

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.

 

from Southern Living

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