Baked Barbecue Black Eyed Peas
Ingredients:
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
Directions:
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.
