- Two 15-ounce cans white or yellow hominy, drained and rinsed
- ½ cup canned black-eyed peas or pinto beans, drained and rinsed
- 3 tablespoons fat rendered from cooking pork, or unsalted butter
- ¼ cup finely chopped scallions (white part and 1 inch of the green)
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 small ripe but firm tomato (about 3 ounces), seeded and finely chopped
- Place the hominy and beans in a 4-quart saucepan with water to cover. Bring to a boil, reduce the heat to medium, and simmer for 5 minutes. Drain thoroughly and toss with the fat.
- Transfer to a heated serving bowl. Top with the scallions, cilantro, and tomato and serve.