Baked Barbecue Black-Eyed Peas

• Vegetarian

• Produce

  • 1 1/2 cups Black-eyed peas, dried
  • 2 cloves Garlic
  • 1 Green bell pepper
  • 1/2 Onion
  • 1 tsp Thyme, dried

• Condiments

  • 1/4 cup Agave nectar or honey
  • 1 Chipotles in adobo sauce, large
  • 2 tbsp Lime juice
  • 1/2 cup Tamari or soy sauce
  • 1 cup Tomato sauce, canned

• Oils & Vinegars

  • 11 tsp Olive oil
  • 2 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on popsugar.com

Description

Directions

• 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. 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. 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.