This recipe was inspired by this post over at the Oregonian, and also by the fact that it’s the end of the month and my budget is tight so I am scrounging for bags of dried things in the pantry. I found black eyed peas and polenta (corn grits) in there, so here we are! This was very satisfying and delicious, and a nice change from my usual flavor profiles.

This recipe takes 30 minutes or less if you’ve got canned or pre-cooked black-eyed peas, and pre-made BBQ sauce. If you are going to make the BBQ sauce at dinnertime, the whole meal will take about 45 minutes to an hour.

This works for breakfast on the weight loss plan if you omit the fat serving, or it makes a great maintenance meal.

BBQ Black Eyed Peas w/ Smoky Grits & Greens

  • Servings: Makes 1 Serving
  • Print

Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Grain Serving


Veggie Serving

  • 3 oz diced onions
  • 3 oz diced bell peppers
  • 3 oz kale or collard greens
  • 1 oz sauerkraut (optional)

Protein Serving

  • BBQ Beans:
    • 6 oz cooked black-eyed peas, (either canned or cooked the traditional ways)
    • 2 cloves garlic, minced
    • 1/4 cup BLE Barbecue Sauce (don’t use store-bought, it’s all got sweetener in it)
    • Cumin and smoked paprika to taste
    • Salt & pepper to taste (preferably the smoky kind)

Fat Serving

Options for Fat Serving:

  • 1 fat serving of oil for sautéing the veggies
  • 1 fat serving of oil mixed into the grits (or split it with the veggies)
  • Sliced avocado on top

Grain Serving

  • 1 oz dry corn grits (polenta)
  • Pinch of smoked paprika
  • Pinch of smoked sea salt (optional)


Make the Beans: 

  • In a cast iron skillet, sauté the onions and bell peppers for about 5 minutes over medium heat. (If not using oil, steam sauté with a lid on)
  • Note the weight of these cooked veggies, and make a note of how many more veggies you have left to add.
  • Add garlic and cook until fragrant, about two minutes.
  • Add the beans and BBQ sauce. Stir well.
  • Bring to a simmer.
  • Add 3 oz of greens and cover for 2-3 minutes, steaming the kale.
  • Top with sauerkraut to reach your veggie quota.

Make the Grits:

  • Weigh 1 oz dry corn grits.
  • Pour about 3 oz boiling water over them, stir and let stand, and keep adding small amounts of boiling water until they are hydrated and creamy. They will keep firming up and can absorb quite a bit of water.
  • Add 1/2 tsp of smoked paprika and a dash of smoky salt while the grits are hydrating.

Add everything together and enjoy!