This shelf holds one excellent side that becomes a light main with the cornbread fixings already built in. The bacon and jalapeno do the seasoning work, so you add vegetables and let them warm through, then finish with heat at the end for texture.

Serves 2. 25 minutes, 10 at the stove.

About 230 calories a serving, 7 g protein, 31 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Dice 1/2 onion and mince 1 clove garlic, add them to the hot oil and cook until soft, about 3 minutes, stirring often.3 min
2. Pour the can of blackeye peas with all their liquid into the skillet and add 1 cup corn. Cook at a simmer for 8 minutes, stirring occasionally, until the corn is tender.8 min
3. Add 1 cup diced tomato and 1/4 teaspoon salt, stir well, and simmer for 3 more minutes until the tomato is warm. Taste and season with pepper.3 min
4. Increase heat to high and cook uncovered for 1 minute to reduce the liquid slightly, then serve at once.1 min

Note Swap the tomato for a can of diced pumpkin if you have it, and add a pinch of cumin. Leftovers keep in the cold box for four days. Serve with cornbread, hot sauce on the side, and a green salad.