Saturday, August 6, 2016
Baked Barbecue Black-Eyed Peas
This is a very different way to make " baked beans". I had a bag of black eye peas in the pantry and found this Recipe on Popsugar so figured I would give it a try.
The beans look dry in the photo but they weren't. They were leftover beans that I knew I had to get a photo of before they were gone!
This would be a perfect dish to make on New Years Eve when Black Eye Peas are suppose to bring luck.
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 soy sauce
1 cup canned tomato sauce
1 large chipotles in adobo sauce
1/4 cup honey
1 tablespoon ground cumin
1 teaspoon dried thyme
In a large stock pot, combine black-eyed peas with water.
Cover them by two inches.
Bring to a boil over medium heat.
Skim off any foam.
Reduce heat to medium-low,simmer.
Partially cover the pot. Cook for about 50 minutes to an hour until the beans are just tender. Drain beans, reserve the cooking water and set it aside for later.
In a Sauté pan add oil, onions, and bell pepper and cook over medium heat.. 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, soy, tomato sauce, chipotle chile, honey, cumin, thyme, one cup reserved bean water, and three tablespoons olive oil. Puree until smooth, about 30 seconds.
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.
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