Texas Black-Eyed Peas and Cornbread

For the Peas

16 oz fresh or frozen black-eyed peas
enough water to cover, about 3 to 4 cups
2 cubes Not Beef Bouillon
6 to 8 strips veggie bacon, diced (we like Upton’s)
1/2 small white onion, diced
3 to 4 cloves garlic, minced (or 2-3 tbs garlic powder)
1/2 to 1 tsp crushed red pepper
2 tbs margarine
optional dash of Liquid Smoke

Prep your meatless bacon, garlic, and onion and add to a large cooking pot. Add peas, water, bouillon, red pepper, margarine, and Liquid Smoke. Simmer until peas are tender, usually an hour or more. The liquid should be pretty thick but not quite like a gravy.

Serve with Tabasco or Texas Pete hot sauce and cornbread (it’s a must!)

Recipe Notes:

You can use purple hull peas in place of black-eyes. If you prefer to use dried peas, you’ll need to soak them in water overnight after picking through them to remove bad peas or pebbles. Canned peas also work, but you’ll want to drain off liquid first and give them a good rinse. The peas are always better the second day!

For the Cornbread

COMBINE:

1 cup cornmeal
3 tbsp sugar and flour
1/2 tsp baking soda
1 tsp baking powder
1 Ener-G egg
1/2 tsp raw local honey
1 cup of “buttermilk”

“BUTTERMILK”

4 tbs plain dairy-free yogurt
3/4 cup dairy-free milk
1 tbs ground flax or chia seeds
1/4 cup raw apple cider vinegar
1 tbs lemon juice

Blend everything together and let sit 5 minutes.

Mix well and pour into cast iron skillet greased with 4 tbs olive oil.  Bake at 400 F for 20 minutes.

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