Add a new flavor to your Thanksgiving table with this sweet and saucy black-eyed pea dish. Leftovers can be eaten in a bun, sloppy-Joe style. The biscuits are easy — no rolling or folding required.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 green bell pepper, seeded and diced
- 2 cups cauliflower florets, roughly chopped into 1/2-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ½ teaspoon sea salt
- 2 (15-ounce) cans black-eyed peas, rinsed and drained
- 1 (14-ounce) can tomato sauce
- 1 cup water
- ¼ cup soy sauce
- ⅓ cup packed brown sugar or maple syrup
- 2 tablespoons white or apple cider vinegar
- Nutritional Information
Nutritional analysis per serving (4 servings)
372 calories; 9 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 11 grams dietary fiber; 24 grams sugars; 14 grams protein; 2308 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
- Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple “butter” on the side.
30 minutes
Dining and Cooking