Black Eyed Pea Sweet Potato Cornbread Pot Pie

Black eyed peas, sweet potatoes, caramelized onion, Swiss chard and herbs with a cornbread crust is pure healthy comfort for those cold winter nights.

For the Filling:
2 Tbs Coconut Oil, melted
4 C Purple Onions, sliced into 1/2 moons (about 3 large onions)
3/4 tsp Sea Salt, divided
1 1/2 C Red Bell Pepper, seeded and medium dice (about 1 large pepper)
1/4 C All Purpose Flour
5 C Vegetable Broth
2 Tbs Tomato Paste
4 Garlic Cloves, minced
1/2 C Dried Black Eyed Peas, rinsed and sorted
2 Springs of Herbs Each: Thyme, Sage, Rosemary
2 Tbs Dijon Mustard
4 C Swiss or Rainbow Chard, ribboned, chopped and packed for measure (7 oz)
3 C Sweet Potato, peeled and diced into 1/2″ cubes (about 1 medium or 1 lb)
1 1/2 tsp Tabasco
10 grinds of pepper

For the Cornbread Crust:
1 C All Purpose Flour
1 C Yellow Cornmeal
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Sea Salt
2 Tbs Granulated Sugar
1 C Milk
1 Egg, lightly whisked
3 Tbs Butter, melted and slightly cooled
1 1/2 Tbs Fresh Sage, chopped

View the full recipe at Vanilla And Bean →