SOY-FREE OPTION*  GLUTEN-FREE  OIL-FREE OPTION**

Creamy beans rest on top of grit cakes to make a delicious Southern-style meal. If you can find some jalapeño salt, it really adds a special touch to this dish.

YIELD: 6 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 1 1/2 to 2 hours for stove top, 7 to 9 hours for slow cooker

INGREDIENTS

FOR THE BEANS:

• 1 pound (455 g) dried black-eyed peas
• 3 cloves garlic, minced
• 3 bay leaves
• 6 cups (1.4 L) water, or enough to cover the beans and about 1 inch (2.5 cm) above
• 1 to 2 teaspoons Cajun Spice Blend
• A few drops of liquid smoke
• Chipotle powder or other hot chile powder, to taste
• Smoked salt, jalapeño salt, and pepper, to taste
• Hot sauce, for serving

FOR THE GRIT CAKES:

• 2 cups (475 ml) unsweetened nondairy milk (*use soy-free)
• 2 cups (475 ml) water
• 1 veggie bouillon cube
• 1 cup (140 g) regular grits (not instant or quick cooking!)
• Salt and pepper, to taste

INSTRUCTIONS

STOVE-TOP DIRECTIONS:

1. To make the beans, add everything except the salts and hot sauce to a medium soup pot.
2. Bring to a boil, then decrease the heat to medium-low and cover.
3. Cook until the black-eyed peas are tender, about 1 to 1 1/2 hours.
4. Remove the bay leaves.
5. Taste and add smoked salt, pepper, and jalapeño salt.
6. To make the grit cakes, preheat the oven to 350°F (180°C, or gas mark 4) and oil a sheet pan or line with parchment paper.
7. Add the nondairy milk, water, and bouillon to a heavy saucepan.
8. Bring almost to a boil, then decrease the heat to a simmer.
9. Add the grits and stir every five minutes to prevent burning.
10. Cook for 30 to 40 minutes or until the grits are tender.
11. Remove the grits from the heat and spread them on the prepared sheet pan.
12. Bake in the oven for about 15 minutes or until the middle is hot.
13. Cut into squares and serve with the beans on top.
14. Pass the hot sauce at the table.

SLOW COOKER DIRECTIONS (FOR THE PEAS):

1. To make the beans, add everything except the salts and hot sauce to your slow cooker.
2. Cook on low for 7 to 9 hours.
3. Right before serving, taste and adjust the seasonings if needed, and add salt and pepper.
4. Remove the bay leaves.
5. Prepare the grit cakes and serve as above.

PER 1-CUP (235 ML) SERVING OF BEANS: 162.2 calories; 1.0 g total fat; 0 g saturated fat; 5.1 g
protein; 34.5 g carbohydrate; 8.0 g dietary fiber; 0 mg cholesterol.

PER 1/6 PIECE OF GRIT CAKE: 44.0 calories; 1.0 g total fat; 0 g saturated fat; 0.9 g protein; 7.4 g
carbohydrate; 0.6 g dietary fiber; 0 mg cholesterol.