So, the year has already started off a little rough for me, but at least the food is good. This Black-Eyed Peas & Cornbread Dumplings is as comfort food as it gets, and is truly one of the most tasty and delicious ways that I’ve ever gotten to eat black-eyed peas.
I used fresh black-eyed peas here because they cook fast and are perfect for this seasonal dish. That being said, canned ones or home-cooked would work too. I also used a vegetarian sausage because I have one in my house that doesn’t like traditional sausage for reasons. But any kind of sausage, pork, beef, or vegetarian will be just as good here!
The vegetarian sausage and unsweetened almond milk are just two of the small swaps here that make this comfort food as guilt free as possible. The goal here was to make a delicious dish for New Years day that not only tasted great, but also was better-for-you.
The dumplings cook up right in the pot of beans and give that rustic homemade meal just a little more sustenance. All in all, I’ll be making this again soon. And not just as a New Years friendly dish.
TheSkinnyFork.com A delicious pot of black-eyed peas that are full of flavor and then topped off with herbed cornbread dumplings that cook right in the same dish. Prep Time: 10 Minutes • Cook Time: 45 Minutes
Servings: 8 • Serving Size: About 1 Cup + 1 Dumpling • Calories: 272 • Fat: 15 g • Saturated Fat: 6 g • Carb: 26 g • Fiber: 5 g • Protein: 10 g • Sugar: 3 g • Sodium: 409 mg
Black-Eyed Peas:
• 2 Vegetarian Italian Sausage Links, Casings Removed
• 2 Sliced Low-Sodium Center Cut Bacon, Chopped
• 1 Yellow Onion, Diced
• 1 Garlic Clove, Minced
• 4 C. Unsalted Chicken Stock
• 16 Oz. Fresh Black-Eyed Peas
• Salt & Pepper to Taste
Dumplings:
• 3/4 C. White Whole Wheat Flour
• 1/4 C. Yellow Cornmeal
• 1/2 Tsp. Baking Soda
• 1/4 Tsp. Salt
• 3 Tbsp. Unsalted Cold Butter, Cubed
• 1/4 C. Chopped Green Onions
• 1/2 C. Unsweetened Almond Milk
• Optional Garnish: Chopped Fresh Parsley
Directions:
Cook the 2 sausage links and 2 slices bacon in a large stock or soup pot oven a medium-high heat until about halfway browned.
Add in the 1 chopped yellow onion and 1 minced garlic and continue to cook until the sausage is fully browned and the onions are translucent. Stir in the 4 C. stock and 16 Oz. black-eyed peas. Bring it all to a boil and then reduce the heat to simmer for about 30 minutes. While the peas are cooking, whisk together the 3/4 C. flour, 1/4 C. cornmeal, 1/2 Tsp. baking soda, and 1/4 Tsp. salt.
Add in the 3 Tbsp. cold cubed butter and break the butter up using a fork until the mixture has the textured look of rice or oatmeal.
Stir in the 1/4 C. green onions until well mixed, followed by the 1/2 C. milk.
Mix until just combined and season with salt & pepper to taste.
Once the beans have simmered, scoop the biscuit dough into the pot in rounded 2 Tbsp. balls and allow it to continue to cook for another 8-10 minutes or until the dough is cooked through.
When done, remove from the heat and garnish with fresh parsley if desired to enjoy right away.
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free