Baked Barbecue Black Eyed Peas

Baked Barbecue Black Eyed Peas

Baked Barbecue Black Eyed Peas


1 lb dry black-eyed peas (of which I used about 4 of the resulting 5 cups of beans post-soak) or 5 cans beans

1/2 green bell pepper – chopped

10 sweet mini peppers (or the other 1/2 of the green bell) – chopped

1 jalapeno – seeded and chopped (optional)

4 garlic cloves – chopped

1 (28 ounce) can tomato sauce

2 TBS red wine vinegar

2 TBS lime juice

1/2 cup soy sauce

1-4 chipotle peppers in adobo sauce – minced (use as much as your heat tolerance allows)

1/4 cup molasses

1/4 agave nectar (or honey – if you are not vegan)

1 TBS ground cumin

1 teaspoon dry thyme

3 TBS Dijon or other spicy mustard

1 bottle dark beer 

1/4 cup Jack Daniels Honey Whiskey 


Heat the oven to 350 degrees.

If using dry beans soak them & then bring them back to a boil & allow to simmer for an hour while you get the other ingredients prepped.  Before draining the beans  reserve a cup of the bean water. Measure out 4 cups of beans. Or just open & drain the cans of beans.

Chop the mini peppers, garlic & jalapeno.  In a large bowl combine all the remaining ingredients except the beans & reserved bean water.

Spray a large (9×12)  baking dish with cooking spray & put the black-eyed peas in there and poured the liquid on top. Bake for two hours, stirring occasionally & add some of the reserved bean water to thin it a few times.  You may or may not choose to do this depending on how much liquid you like in your beans.

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