These comforting beans make their own tasty gravy. Serve over piping hot cornbread to sop up all the goodness. Feel free to use black-eyed peas if you don’t have yellow-eyed ones.

YIELD: 4 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 15 to 25 minutes for stove top, 6 to 9 hours for slow cooker

INGREDIENTS

• 2 cups (475 ml) water
• 3 cups (495 g) cooked yellow-eyed peas or 2 cans (15 ounces, or 425 g) black-eyed peas, rinsed and drained
• 2 small carrots, minced (peeled if not organic)
• 2 small parsnips, peeled and minced
• 1 medium turnip, peeled and minced
• 2 (2 inch, or 5 cm) sprigs fresh rosemary or 1 teaspoon ground dried
• 1/4 to 1/2 cup (24 to 48 g) nutritional yeast
• 1/4 cup (60 ml) nondairy milk (*use soy-free)
• Salt and pepper, to taste
• Jalapeño salt, for topping (optional)
• Cornbread, for serving

INSTRUCTIONS

STOVE-TOP DIRECTIONS:

1. Add the water, beans, carrots, parsnips, turnip, and rosemary to a medium saucepan and cook, covered, over medium heat until the mixture thickens and beans begin to break down, about 15 to 25 minutes. (You can mash a few of the beans if they aren’t getting as creamy as you want them)
2. Before serving, add 1/4 cup (24 g) of the nutritional yeast and the milk, mix, and taste. Add salt, pepper, jalapeño salt, and some or all of the remaining 1/4 cup (24 g) nutritional yeast if you’d like. Serve with cornbread.

SLOW COOKER DIRECTIONS:

1. Add the water, beans, carrots, parsnips, turnip, and rosemary to a slow cooker and cook on low for 6 to 9 hours.
2. Before serving, add 1/4 cup (24 g) of the nutritional yeast and the milk, mix, and taste. Add salt, pepper, jalapeño salt, and some or all of the remaining 1/4 cup (24 g) nutritional yeast if you’d like. Serve with cornbread.

PER 1 1/2-CUP (355 ML) SERVING (DOES NOT INCLUDE CORNBREAD): 88.2 calories; 0.6 g
total fat; 0 g saturated fat; 3.4 g protein; 18.3 g carbohydrate; 4.7 g dietary fiber; 0 mg cholesterol.