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.
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
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.
Original recipe here --> http://cooking.nytimes.com