Vegetarian Black-Eyed Peas Stir Fry with Cornbread

About this recipe

This delightful vegetarian dish combines the wholesome goodness of black-eyed peas stir fry with a side of classic cornbread. Infused with vibrant vegetables and seasoned with a blend of spices, the stir fry pairs perfectly with the soft and slightly sweet cornbread, making it a comforting and satisfying meal.

Ingredients

• 1 can black-eyed peas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 box Classic Cornbread mix (e.g. Martha Stewart)

Directions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Sauté onion and garlic until fragrant, about 3 minutes.

3. 3

   Add bell pepper, zucchini, and cherry tomatoes; cook until tender, about 5 minutes.

4. 4

   Stir in black-eyed peas, soy sauce, smoked paprika, and cumin. Season with salt and pepper.

5. 5

   Continue cooking for 5 more minutes, stirring occasionally.

6. 6

   Prepare the cornbread mix following package instructions.

7. 7

   Serve the stir fry alongside warm cornbread.

8. 8

   Enjoy your delicious and hearty vegetarian meal!