Boozy & Spicy BBQ Baked Black-Eyed Peas (Beans) – Vegan

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All Photos © Christine Elise McCarthy 2014

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OK – let’s talk about these beans.  They can be made with black-eyed peas, as I show here, or with white beans or really any kind of beans you prefer.  There are lots of ingredients & none of them are critical – so – if you want to skip one or two go ahead.  Or if you do not feel like wasting beer & whiskey in a pot of beans – don’t.  There is plenty of flavor in these guys so I feel confident you will like them even if you tweak the recipe a bit.

I quick-soaked these which is to say – I covered them with several inches of water and brought it to a boil & left them to soak (off the heat) for about an hour.  Or – you can just soak them overnight.  This makes them cook faster & breaks down the stuff in them that inspired that “beans, beans – good for you heart” gem we all remember.

I cooked these for about 3 hours.  If that sounds interminable – use canned beans and these could be done in an hour but the full two hours will blend the flavors better.




Boozy & Spicy Baked BBQ Black-Eyed Peas (Beans)


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 (I Used Guinness but Guinness is not vegan – so if you are vegan – use a vegan dark beer) – optional

1/4 cup Jack Daniels Honey Whiskey (or regular whiskey – if the honey whiskey isn’t vegan)  – optional







Heat the oven to 350 degrees.

If using dry beans – quick 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.  Save the rest for a recipe I will post soon!

Or just open & drain the cans of beans.

I pulsed the mini peppers, garlic & jalapeno in my food processor to mince them but a more coarse chopping is fine.  In a large bowl – combine all the remaining ingredients – except the beans & reserved bean water.

I sprayed a large (9×12?) ceramic baking dish with cooking spray & put the black-eyed peas in there and poured the liquid on top.  I baked it for two hours, stirring occasionally & added 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.  I hadn’t boiled my beans for the hour after quick-soaking so they were still a tad more al dente than I like so I baked them another hour.  You may or may not choose to do this.

If using canned beans – all the steps above apply but they will probably be done in one hour – DEFINITELY in two.

Maybe try these with my Vegan Korean BBQ Ribs?








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