Baked BBQ Black Eyed Peas
- 1 ⁄2 cups dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
- 1 3-inch piece kombu
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1⁄2 cup diced onions
- 1 cup diced green bell pepper
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lime juice
- 1⁄2 cup tamari
- 1 cup canned tomato sauce
- 1 large chipotle chile in adobo sauce
- 1⁄4 cup agave nectar
- 1 tablespoon ground cumin
- Pinch of cayenne
- 1 teaspoon dried thyme
- 1⁄2 pound (1 8-ounce package) tempeh, crumbled
Instructions:
This dish provides a tangy and tasty alternative to the run-of-the mill baked beans that are normally served at summer cookouts.
- Combine the black-eyed peas with the kombu and enough water to cover them by 2 inches in a medium-size saucepan over medium heat and bring to a boil. Skim off any foam, reduce the heat to medium-low, and simmer, partially covered, just until tender, 50 minutes to 1 hour. Drain the beans, reserving their cooking water.
- While the beans are cooking, combine 2 teaspoons of the olive oil, the onions, and bell pepper in a medium-size sauté pan over medium heat. Sauté for 5 to 7 minutes, or until the vegetables have softened. Add the garlic and cook for an additional 2 minutes, until fragrant.
- Preheat the oven to 350°F.
- In a blender, combine the vinegar, lime juice, tamari, tomato sauce, chile, agave nectar, cumin, cayenne, thyme, 1 cup of the reserved bean water, and the remaining olive oil. Puree for 30 seconds until smooth.
- In a cast-iron skillet or a 2-quart baking dish, combine the cooked beans with the sautéed vegetables, the tempeh, and the barbecue sauce and stir well.
- Bake, uncovered, for 2 hours, stirring occasionally.
- Serve at room temperature.