Ingredients

The following ingredients have 8 Servings
  • 1 pound dried black-eyed peas or 3 (15-ounce cans black-eyed peas)
  • 1 tablespoon kosher salt
  • 12 ounces thick-cut uncooked bacon (cut into 1/2-inch pieces)
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 8-ounce can tomato sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons molasses
  • 2 tablespoons chili powder
  • 1/4 teaspoon cayenne
  • 2 cups bean liquid water

Instruction

  • If using dried black-eyed peas, rinse the peas and place in a large ovenproof pot. Cover with one inch of water and add the salt. Bring the pot to a boil, cover the pot and turn the heat down to low. Simmer the pot covered for 1 hour and then remove the lid. Continue to simmer the peas until tender and soft (but not completely mushy), which can take anywhere from 30 more minutes to 1 1/2 hours, depending on the age of the peas. (If the water gets too low, add a little more to the pot). When the peas are tender and soft, drain the peas reserving the cooking liquid. If using canned black-eyed peas, simply drain them, also reserving the liquid.
  • To make the barbecue baked black-eyed peas, preheat the oven to 350°F. In the same pot that you cooked the peas, on medium-low heat, cook the chopped bacon while occasionally stirring just until some of the fat is rendered, but not crisp, about 3 minutes. You want it to be underdone. Remove the bacon from the pot with a slotted spatula, and place on a paper-towel lined plate leaving the rendered fat in the pot. Leaving the pot heated on medium-low, add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Turn off the heat.
  • Pour the black-eyed peas into the pot. Add the tomato sauce, vinegar, mustard, Worcestershire sauce, molasses, chili powder, cayenne, bacon, and 2 cups of the reserved bean liquid (if there’s not enough add water to make up the difference). Stir until well combined. Taste and adjust seasonings, and add salt.
  • Cover the pot and place in the oven. Bake for 30 minutes covered. After this time, remove the lid and continue to cook uncovered for 30-45 more minutes or until the beans are your desired consistency (I like my beans a little on the dry side, but you may prefer yours soupier). Serve warm.