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?