- 4
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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)
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.