PEAS & CABBAGE

By barbyrabaker

Ingredients

• 2-15 oz cans black-eyed peas
• 2-3 T chopped or pureed jalapeños
• (1 T coconut oil)
• ½ pkg meatless bacon, cooked &
• chopped
• 2-16 oz bags shredded cabbage
• (½ c water)
• (Seasoned salt)
• (Pepper)
• 1 19 oz box cornbread mix
• 2 eggs
• (Milk or water)

Details

Servings 4

Preparation

Step 1

Prepare cornbread according to directions.
Heat beans in lg saucepan. Add jalapeño
peppers to taste. Simmer until cornbread is ready.
In a lg skillet w/lid melt coconut oil and add bacon;
cook until bacon is browned. Add cabbage and ½ c
water. Cover and simmer. Once cabbage is tender,
add seasoned salt and pepper to taste. Serve
alongside beans and cornbread.