Southern Skillet Black-Eyed Peas

This sweet and saucy black-eyed pea dish is so flavorful that it’s hard not to eat it straight from the skillet. It’s also so easy to make! We suggest serving this delicious meal with Quick Buttery Biscuits and Whipped Maple Butter.
  • 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
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 2 x 15-ounce cans black-eyed pease, rinsed and drained
  • 1 x 14-ounce can tomato sauce
  • 1 cup water
  • 1/4 cup tamari
  • 1/3 cup maple syrup
  • 2 tablespoons white or apple cider vinegar
In a large deep-sided skillet or pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and let cook, stirring frequently, until lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne, and salt, and let cook a few more minutes. Stir in black-eyed peas, tomato sauce, water, soy sauce, maple syrup and vinegar. Reduce heat to medium. Simmer, uncovered, for 15 to 20 minutes, or until cauliflower is fork tender. Adjust seasoning to taste. Serve in soup bowls with Quick Buttery Biscuits and Whipped Maple Butter.