Soak the black-eyed peas in double the water for 12-24 hours. Drain and rinse the beans. Bring the beans to a boil in 3 cups of water. Immediately add tomato paste, sage, maple syrup and minced/dried onions. Reduce to simmer, half covered for at least 35 minutes and check for desired tenderness at that point.
In a grilling pan or wok: slice the onions in circles and grill until golden while tossing every 2 minutes. Add the sliced mushrooms and keep tossing while sprinkling soy sauce as desired.
Check the beans for desired tenderness and add parsely flakes, sea salt and cayenne as desired. Serve the beans topped with the grilled mushrooms and onions.
I serve this with wild greens, tossed with fresh lemon and pepper. You can also serve it over brown rice.
Victoria Rose is a professional photographer and co-owner of Candid Chef. She is a plant-based chef and co-author of the So Tasty! Cookbook. Victoria teaches cooking online via Youtube and helps individuals transition to a healthy diet. Victoria’s focus is on simple recipes made with local and organic ingredients whenever possible. Read more about Victoria on CandidChef.com.