Soulful Southern BBQ Bean Bowl

A comforting Southern dish featuring tender black-eyed peas and collard greens in a sweet and tangy BBQ sauce, finished with a crunchy cornbread topping.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by heating 2 tablespoons of vegetable oil in a medium skillet over medium heat. When the oil is shimmering, add the chopped collard greens. Sauté the greens, stirring occasionally, until they become wilted and tender, about 5 minutes. It's important to keep the heat moderate to avoid burning while ensuring even cooking. Adjust the heat to low if necessary.
2. 2.
   Add the drained black-eyed peas to the skillet with the greens. Gently stir the mixture to combine the peas with the greens. Cook for another 4 minutes until the peas are heated through. This step ensures the flavors meld together, giving the dish a cohesive taste.
3. 3.
   Pour in the BBQ sauce over the peas and greens in the skillet. Stir well to coat all the ingredients evenly. Allow the mixture to simmer for 3-4 minutes on low heat, ensuring the sauce thickens slightly and clings to the peas and greens. If the sauce seems too watery, continue simmering until it reaches the desired consistency.
4. 4.
   To serve, spoon the BBQ bean mixture into a shallow bowl. Top with crumbled cornbread, sprinkling it evenly across the surface. The warm, crumbly texture of the cornbread adds a delightful contrast to the saucy beans. Be sure each bite contains a perfect balance of the sweet and savory elements.
5. 5.
   Taste the final dish and adjust the seasoning if needed; a touch of salt or more BBQ sauce can enhance the flavor. Serve immediately while warm for the best texture and taste. If the dish gets cold, gently reheat it on the stovetop before adding the cornbread.