Food for last thursday. (Southern Black Eye pea Skillet)

Ignore that this article in the New York Times says this is perfect for Thanksgiving. Black-Eye Peas are perfect for whenever you want black eye peas. Closer to a stew than a side dish (as suggested) this hearty dish is easy and has a spot in my leftover space of the fridge.  It's a spicy, tangy dish that tastes like it had it's sauce come from a baked bean recipe

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 green bell pepper, seeded and diced
• 2 cups cauliflower florets, roughly chopped into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 2 (15-ounce) cans black-eyed peas, rinsed and drained
• 1 (14-ounce) can tomato sauce
• 1 cup water
• 1/4 cup soy sauce
• 1/3 cup packed brown sugar or maple syrup
• 2 tablespoons white or apple cider vinegar
In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes. Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes.  the New York times says to have this with biscuits, I served it over a quinoa and brown rice blend instead.