New Years Day came complete with over full bellies and mildly stressed livers. The fatigue passed quickly as the house filled with the aroma of these tasty BBQ black-eyed peas. Friends in the neighborhood hosted NYD brunch and the peas were our contribution to the pot- luck gathering. The recipe was taken from Popsugar. The original comes from talented chef Bryant Terry‘s terrific book Vegan Soul Kitchen. With the inclusion of accompaniments like Mr. Terry’s quick-pickled greens and savory corn muffins, our year is off to a delicious start!

We wish everyone a wonderful new year full of good food, good friends, and good times.

By the way, you’ll see us blogging more in 2015, hopefully once a week but don’t hold us to it.

Cheers,

Steve and Jason

BBQ Black-eyed Peas

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 chipotles in adobo sauce
1/4 cup agave nectar or honey
1 tablespoon ground cumin
1 teaspoon dried thyme

Be sure to pick through the peas to remove any rocks or damaged bits. Rinse the dry beans in a colander to get the dust off. Add to pan and cover with about two inches of water. Bring to boil then reduce the heat to low to keep the pot at a simmer. It may take up to 50 minutes for the beans to cook, but check them periodically after 30 minutes. Drain beans, but be sure to save a cup of the cooking water.

While the beans are cooking, sauté the onion and pepper in 2 teaspoons olive oil over medium heat until softened, about 5 – 7 minutes. Add garlic and cook until fragrant, about one minute.

Preheat oven to 350F. In a blender, combine vinegar, lime juice, tamari or soy sauce, tomato sauce, chipotles, nectar, cumin, thyme, one cup of the reserved cooking liquid, and three tablespoons olive oil. Puree until smooth, about 30 seconds.

In an oven safe pan, cast iron skillet, dutch oven or two-quart baking dish, stir cooke beans, sautéed vegetables, and sauce until mixed. Bake uncovered for two hours, stirring occasionally.

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