Dining In - Southern Skillet Black Eyed Peas with Quick Buttery Biscuits

Southern Skillet Black Eyed Peas with Quick Buttery Biscuits - Chloe's Kitchen

I've made my way through many of the recipes in Chloe's Kitchen, but for some reason I put this one off. What a shame, because it's delicious! It's hearty, sweet and salty, with a kick. It won over my boyfriend too, demonstrated by his second and third helpings. It's a meal you can feel good about, low in fat, full of veggies, and very filling from the high fiber content of black eyed peas. The biscuits were a great complement, but be careful, you might get carried away and want to eat two or three. I had the leftovers for lunch the next day and it tasted just as great! This one is a keeper. You can find this recipe and others in Chloe's Kitchen (buy your copy here). 


Southern Skillet Black Eyed Peas
2 tablespoons olive oil
1 large onion, finely chopped
1 green bell pepper, chopped
2 cups cauliflower florets, chopped (1/2 inch pieces)
2 minced garlic cloves
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
2 15 oz. cans black eyed peas, rinsed and drained
1 14 oz. can tomato sauce (I could only find a 15 oz. can, if you run into the same issue just reserve 2 tablespoons and that will bring you to the right amount)
1 cup water
1/4 cup soy sauce
1/3 cup brown sugar, packed
2 tablespoons apple cider vinegar

Quick Buttery Biscuits
2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup Earth Balance margarine (plus a couple tablespoons more for brushing finished biscuits)
3/4 cup plain almond milk

To Make Southern Skillet

Vegan Black Eyed Peas Stew

In a large deep-sided skillet or large saucepan saute onions and green peppers with the oil on medium-high heat, for about 3 minutes, until softened. Add cauliflower and stir, continue cooking for 5-8 minutes, until lightly browned.

Add garlic, cumin, chili powder, cinnamon, cayenne and salt. Stir and cook for a few more minutes.

Using a wooden spoon, stir in remaining ingredients: black eyed peas, tomato sauce, water, soy sauce, brown sugar, and apple cider vinegar. Simmer, uncovered for 15-20 minutes, until vegetables are fork tender.


To Make Quick Buttery Biscuits

Preheat oven to 375 degrees and prepare a baking sheet, lightly grease or use parchment paper.

The key to making great biscuits is to work quickly so the margarine doesn't melt! Mix flour, baking powder, and salt in a large bowl. Add margarine and mix into flour using a pastry cutter (I didn't have one so I just used my hands). The texture should be crumbly with some larger chunks. Add almond milk, and stir. 

Transfer dough to a floured surface and flatten until about 1 inch thick. Use a cookie cutter or something around the kitchen that is about 2 1/2 or 3 inches in diameter. Cut out biscuits and place on baking sheet. Brush the biscuits with melted margarine. Bake for 12-15 minutes. Allow to cool and serve with Southern Skillet stew!