Filling 2 Tbs. olive oil
3 medium onions, halved and thinly sliced (4 cups)
1 large red bell pepper, cut into 1-inch pieces (2 cups)
¼ cup all-purpose flour
2 Tbs. tomato paste
4 cloves garlic, minced (4 tsp.)
½ cup dried black-eyed peas
2–3 sprigs each of thyme, rosemary, sage, and marjoram, tied together with twine
3 Tbs. strong Dijon mustard
6 oz. kale or Swiss chard, coarsely chopped (4 cups)
1 medium butternut squash, peeled and cut into 1-inch pieces (4 cups)
1 ½ tsp. chipotle pepper sauce, such as Tabasco, or more to taste
Topping 1 cup low-fat milk
2 Tbs. chopped fresh sage
1 cup all-purpose flour
1 cup finely ground yellow cornmeal
1 ½ tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
1 large egg