Black Eyed Pea Sweet Potato Cornbread Pot Pie Recipe
Full recipe at vanillaandbean.com
Utensils needed:
- 2 Tbs Coconut or Olive Oil (unrefined virgin)
- 4 C (310g) Purple Onions (sliced into 1/2 moons (about 3 large onions))
- 3/4 tsp Sea Salt (divided)
- 1 1/2 C (180g) Red Bell Pepper (seeded and medium dice (about 1 large pepper))
- 1/4 C (40g) All Purpose Flour
- 5 C (1.1kg) Vegetable Broth
- 2 Tbs Tomato Paste
- 4 Cloves Garlic (minced)
- 1/2 C (85g) Dried Black Eyed Peas (rinsed and sorted)
- 2 Springs of Herbs Each: Thyme, Sage, Rosemary (tied together with cooking twine)
- 2 Tbs Dijon Mustard
- 4 C (120g) Swiss or Rainbow Chard (ribboned, chopped and packed for measure)
- 3 C (315g) Sweet Potato (peeled and diced into 1/2" cubes (about 1 medium or 1 lb))
- 1 1/2 tsp Tabasco
- 10 grinds of pepper
- 1 C (155g) All Purpose Flour
- 1 C (115g) Yellow Cornmeal (medium grind, I like Bob's Red Mill)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Sea Salt
- 2 Tbs Granulated Sugar (or honey)
- 1 C (250g) Milk (plant or dairy)
- 1 Egg (lightly whisked)
- 3 Tbs Butter (melted and slightly cooled, sub plant butter if dairy free)
- 1 1/2 Tbs Fresh Sage (chopped)
Overview
Prep Time:
25 m
Cook Time:
1 hr 35 min
Total Time:
2 hr
