A simple and spicy saute of black eyed peas and greens is stuffed into biscuit dough to make these delicious and portable Black eyed peas and greens stuffed buns!
Happy almost 2019, y’all! I am hoping your Christmas was wonderful!
As we head to 2019, here in Georgia, store shelves are currently stocked to the brim with black eyed peas and greens. As Southern tradition emphasis feasting on black eyed peas and greens for good luck and prosperity in the New Year, I have a new way to enjoy this good luck duo in these easy Black Eyed Peas and Greens Stuffed Buns!
My daughter and I enjoyed so many versions of stuffed buns this year. I made Vegetarian Lentil Buns at home and I hope to share them on here in 2019. I also made these Spiced Chicken Stuffed Buns as well as these Curried Chicken Stuffed Buns and shared these on here.
So, for New Year, I figured I’d stick with the whole stuffed buns theme and make a spicy sauté of black eyed peas and greens stuffed buns. For these stuffed buns, I used store bought biscuit dough as the “bun” to keep prep super easy. But, if you would rather make the bun part from scratch, you can use the homemade whole wheat dough I used for the Spiced Chicken and Curried Chicken Stuffed Buns.
The black eyed peas and greens filling is a tasty blend of sautéed onions, ginger and garlic, along with coriander, cumin, chili powder, tomato paste and cilantro. Instead of regular collard greens, I went with frozen spinach. This sauté was so tasty that we ended up eating what was leftover after making the stuffed buns, with some of this turmeric quinoa!
If you are looking for a twist on traditional black eyed peas and greens, I hope you give these black eyed peas and greens, or this black eyed peas and greens curry, or these black eyed peas and greens croquettes, a try.
Thank you for stopping by, I am hoping God showers down health, happiness and prosperity on you and yours in 2019! Until next time, toodles y’all!
- 2 tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 1 tsp grated ginger
- 2 cups frozen spinach
- 1 cup frozen black eyed peas
- 1 tsp coriander powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 2 tbsp tomato paste
- 1 tbsp chopped cilantro
- salt and pepper to taste
- 8 biscuits (I used Pillsbury Grands Flaky Biscuits)
- 1 egg
- Sesame seeds (optional)
- Chop onion and garlic and, if grate ginger.
- Add oil to a large frying pan over medium heat and also add in the chopped onions.
- Saute onions about 10 minutes until translucent and then add in the ginger and garlic and turn heat up on stove.
- Also add in the frozen black eyed peas and frozen spinach as well as the coriander, cumin, and chili powder, and saute about 5 to 7 minutes, stirring often, until black eyed peas and spinach are not cold.
- Add in the tomato paste and saute until well incorporated.
- Take off heat and season with salt and pepper to taste (a couple of dashes were enough for us) and set aside.
- Preheat oven to 350 degrees.
- Break and beat the egg to use as an egg wash and sealer.
- Break the biscuit canister and separate each biscuit.
- Lightly flour a surface as well as a rolling pin, then lay each biscuit on the floured surface and roll it out a bit with the rolling pin.
- Add a tablespoon or two of black eyed peas and greens stuffing into the rolled out dough.Then, brush egg around the diameter of the biscuit., then pinch four sides of biscuit together and crimp in the leftover pieces so a bun is formed.
- Place buns (pinched side down) on a parchment lined or silpat lined baking tray. Brush each of the buns generously with the egg wash, sprinkle sesame seeds on top.
- Bake the stuffed buns at 350 degrees for 17-20 minutes. Enjoy warm as is or with this Chili Honey Sauce.
Nutrition InformationYield 8 buns
Amount Per Serving Calories 254 Total Fat 13.2g Saturated Fat 1.9g Cholesterol 21mg Sodium 559mg Carbohydrates 30.7g Fiber 2g Sugar 3g Protein 5.5g
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