1 1/2 cups dried black-eyed peas, soaked overnight
2 teaspoons plus 3 tablespoons olive oil, divided
1/2 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 tablespoons red wine vinegar
2 tablespoons lime juice
1/2 cup tamari or soy sauce
1 cup canned tomato sauce
1 large chipotles in adobo sauce
1/4 cup agave nectar or honey
1 tablespoon ground cumin
1 teaspoon dried thyme
- 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.
Serves four to six.
- Main Dishes, BBQ