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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

BBQ Blackeye Peas Recipe

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This recipe for BBQ Blackeye Peas is from Meghan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups dried black-eyed peas, soaked overnight
2 teaspoons plus 3 tablespoons olive oil, divided
1/2 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 tablespoons red wine vinegar
2 tablespoons lime juice
1/2 cup tamari or soy sauce
1 cup canned tomato sauce
1 large chipotle in adobo sauce
1/4 cup agave nectar or honey
1 tablespoon ground cumin
1 teaspoon dried thyme
Directions:
Directions:
1. In a large stock pot, combine black-eyed peas with enough water to cover them by two inches. Bring to a boil over medium heat. Skim off any foam, reduce heat to medium-low, and simmer, partially covered, until just tender, about 50 minutes to an hour. Drain beans, reserving cooking water.

2. Meanwhile, in a sauté pan over medium heat, combine oil, onions, and bell pepper. Sauté until the vegetables soften, about five to seven minutes. Add garlic and cook until fragrant, about two minutes.
Preheat the oven to 350°F. In a blender, combine the vinegar, lime juice, tamari, tomato sauce, chipotle chile, agave nectar, cumin, thyme, one cup reserved bean water, and three tablespoons olive oil. Puree until smooth, about 30 seconds.

3. In an oven-safe sauté pan, cast-iron skillet, or two-quart baking dish, stir cooked beans, sautéed vegetables, and sauce until well incorporated. Bake uncovered for two hours, stirring occasionally.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours 10 minutes
Personal Notes:
Personal Notes:
This is a great recipe to serve for New Year's Day or just as a side to a meat main course.

 

 

 

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