SOUTHERN SKILLET BLACK-EYED PEAS WITH QUICK BUTTERY BISCUITS

Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits image

Provided by Food Network

Time 1h20m

Yield 4 entree servings (or 8 side dish servings)

Number Of Ingredients 25

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2 tablespoons olive oil
1 large onion, finely chopped
1 green bell pepper, seeded and diced
2 cups roughly chopped collard greens (1/4-inch ribbons)
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
Two 15-ounce cans black-eyed peas, rinsed and drained
One 15-ounce can tomato sauce
1/4 cup gluten-free soy sauce
1/3 cup packed brown sugar
2 tablespoons white or apple cider vinegar
Quick Buttery Biscuits, recipe follows
Whipped Maple Butter, recipe follows
2 cups all-purpose flour, plus extra for the work surface
1 tablespoon baking powder
3/4 teaspoon fine salt
1/2 cup vegan margarine, plus extra melted margarine, for brushing
3/4 cup soy, almond or rice milk
1/3 cup sliced scallions
1 cup vegan margarine, at room temperature
1/4 cup maple syrup

Steps:

In a large pot, heat the oil over medium-high heat and saute the onions and green peppers until soft. Add the collard greens, garlic, cumin, chili powder, cinnamon, cayenne and salt and saute a few minutes.
Stir in the black-eyed peas, tomato sauce, soy sauce, brown sugar, vinegar and 1 cup water and bring to a simmer. Reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust the seasoning to taste. Serve in soup bowls with Quick Buttery Biscuits and Whipped Maple Butter on the side.
Preheat the oven to 375 degrees F.
Add the flour, baking powder and salt to a food processor and pulse for about 5 seconds until the ingredients are combined. Add the margarine and pulse until the mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add the nondairy milk and pulse a few times until just combined. Do not overwork. Mix in the scallions.
Transfer the dough to a lightly floured surface and pat into an oblong shape about 1 inch thick. Using a floured 2 1/2-inch round cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted margarine and bake for 15 minutes. Remove the biscuits from the oven, brush again with melted margarine and transfer to a wire rack to cool.
In a mixing bowl, using a whisk or electric mixer, whip the margarine with the maple syrup until light and fluffy. Refrigerate until serving.