Southern Black-Eyed Peas and Cauliflower

5.0(612)

This sweet and savory black-eyed pea dish, from vegan cookbook author Chloe Coscarelli, calls for canned beans so it comes together in about a half hour. Serve with Ms. Coscarelli's super-easy biscuits. Leftovers, if you have any, can be eaten in a bun, sloppy-Joe style.

by Tara Parker-Pope

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Weeknight, Side Dish

Servings

—

Total time

30 min

Calories / serving

248 kcal

Ingredients (16)

2 tablespoons olive oilolive-oil
1 large onion, finely choppedonion
1 green bell pepper, seeded and dicedbell-pepper
2 cups cauliflower florets, roughly chopped into 1/2-inch piecescauliflower
2 cloves garlic, mincedgarlic
1 tablespoon ground cumincumin
1 teaspoon chili powderchili-powder
1/2 teaspoon ground cinnamoncinnamon
1/4 teaspoon cayenne pepperpepper
1/2 teaspoon sea saltsalt
2 (15-ounce) cans black-eyed peas, rinsed and drainedblack-eyed-peas
1 (14-ounce) can tomato saucetomato-sauce
1 cup waterwater
1/4 cup soy saucesoy-sauce
1/3 cup packed brown sugar or maple syrup
2 tablespoons white or apple cider vinegarvinegar

Instructions (2 steps)

01In 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.

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