Black-Eyed Peas

Fast, easy and RV-friendly meets healthy in this tasty spin on black-eyed peas and cornbread. The spin is equal parts inspiration and adaptation for RV lifestyles and our personal tastes. Not pictured with the beans this time is the best batch of cornbread I’ve ever made, so far, in my plant-based cooking adventures.

Legume inspiration came from Victoria Rose’s Forks Over Knives article.

Corny inspiration was provided by Fat-Free Vegan blogger Susan Voisin.

If one makes the bread first, the rest can be done in the 25-minute bake time.



    • 1/2 cup oat flour
    • 1/2 cup whole wheat flour
    • 1 cup corn meal
    • 1 TBS raw sugar
    • 2-1/4 tsp baking powder
    • 1/4 tsp salt
    • pinch of cayenne
    • 1 cup plant-based milk
    • 1/2 cup nonfat or vegan yogurt, plain
    • 1/2 cup applesauce (a pre-packaged snack-size cup works great)
    • 1/2 cup red bell pepper, diced
    • 2 jalapeno peppers, seeded and diced.
    • kernels from one ear of corn, or small can, drained


    • Mix dry ingredients in one bowl, wet in another if you don’t have a large measuring cup. Combine quickly and gently, adding veggies before the final couple strokes.
    • Voisin wrote to use an iron skillet for baking, and to put it in the oven while preheating to 400-degrees. Baking time is 25 minutes. The oven in my RV is a convection-style, so the iron skillet worked better than a square tin, but the cornbread did not brown well on the bottom, so next time I will add a bit of sizzle to the pan via the stovetop as well.
Black-eyed Peas


    • One sweet onion, quartered and sliced
    • 6-8 brown mushrooms, halved and sliced thick
    • 2 cans black-eyed peas
    • 2-3 TBS condensed tomato paste (sold in tubes, like toothpaste)
    • 5 or 6 fresh Sage leaves, fresh and thinly sliced (dried just doesn’t compare)
    • splash of real maple syrup
    • splash and a half of soy alternative
    • 2 or three pinches cayenne

For serving

    • Two cups each, chopped spinach and baby kale
    • Freshly squeezed juice of one lemon, or two if small
    • Freshly cracked peppercorn medley


    • Cook the onion and mushrooms down on medium heat in a slight amount of oil, browning them a little. Add the rest of the ingredients and let heat through on low until bread is done.
    • Next, toss the greens with lemon juice and freshly ground pepper.
    • When ready to eat, add about a handful of greens to the bottom of each bowl and top with a scoop of black-eyed peas.
    • The cornbread is good plain, though a drizzle of raw honey would be quite tasty.


  • While shopping, I look for and buy organic and non-GMO products as much as possible.
  • The organic canned beans I’ve found have sodium, but not even half as much as some low-sodium varieties. Barring that, I buy beans with no salt added. One can add salt at the table.
  • Applesauce – sometimes a whole jar or can is too much to deal with, so I’m glad it also comes in snack-size packs. Same with the corn, I love the little cans found on shelves these days.

Leave a Reply

Your email address will not be published. Required fields are marked *