Baked Black Eyed Peas

Serves 8-10 depending on portion size

For all ingredients, please consider using those that are grown organically or without pesticides.

In a large mixing bowl, combine the black eyed peas with enough water to cover them by 2-3 inches and soak overnight or for at least 6 hours.

 Drain the water from the beans.

In a large saucepan or stock pot, cover the drained black eyed peas with fresh purified water until they are covered by about 2 inches. Place the pot over medium-high heat and bring to a boil. Skim off any foam that might come to the surface. Reduce the heat to medium-low heat and cook for about 45-60 minutes.

Drain the beans while reserving the cooking liquid.

Preheat the oven to 375 F.

In a large saute pan, warm the olive oil. Add the chopped onions and a sprinkling of sea salt and cook over medium heat for about 10 minutes stirring frequently. Add the chopped peppers and cook for another 10 minutes.

Lower the heat as low as it will allow and add the vinegar, worcestershire sauce, molasses, mustard, barbeque sauce, dried herbs, salt, pepper, beer, and about 1-1 1/2 cups of the reserved liquid.

Stir to combine and cook for another 5-10 minutes.

Put the pan into the preheated oven and cook for about 2 hours until the liquid is reduced and thickened and beginning to caramelize. If you are planning on serving them for a party, cook them for about 1/2 an hour less and make up for the lost time when reheating before serving.

Remove the beans from the oven and allow to cool to room temperature.

Store in the refrigerator in an airtight container for up to 4 days.

To reheat the beans, put them into a baking dish and bake at 350 F for about 30-45 minutes before serving.