December 29, 2013

Baked Black Eyed Peas (vegan)

Even though I have been terribly remiss about posting for the past few months, I could not allow 2013 to end without a special recipe for the new year. As I have mentioned in previous year end posts, eating black eyed peas on the new year is a must. This year I am celebrating the holidays in the snow capped mountains of Utah and wanted to prepare something warm and comforting to compliment the environment. Rich, warm, and flavorful, this recipe for Baked Black Eyed Peas is a winner. This vegan option is also considerably better for your than most traditional recipes that are made with salt pork and added fats.

I am planning to serve the beans with either corn pancakes or polenta and a simple kale salad so I have all of the traditional southern foods of the new year covered on the table; black eyed peas, corn,  and dark leafy greens.

Have a very happy and healthy 2014.

Please note that the photographs do not show the finished fully baked beans as I wanted you to get this recipe in time for the holiday, and I just took them out of the oven. If you are interested in other suitable recipes for the new year see my post from last year for Black Eyed Pea and Kale Salad or trying mixing canned black eyed peas into any favorite green salad.

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.


 2 1/2 cups dried black eyed peas, soaked overnight
 2 tablespoons olive oil
 1 sweet onion, chopped
 1 green pepper, seeded and chopped
 1 pasilla pepper, seeded and chopped
 3 tablespoons cider vinegar
 1/3 cup worcestershire sauce, vegan or non vegan
 1/2 cup un-sulfered or black strap molasses
 3 tablespoons grainy dijon mustard
 1 1/3 cup favorite barbeque sauce (I like Bone Suckin' Sauce) or canned chopped tomatoes if you prefer the beans to be less sweet
 1/2 teaspoon smoked paprika, optional
 1 teaspoon dried thyme
 1 teaspoon dried oregano
 1/2 teaspoon sea salt
 1/2 teaspoon freshly ground black pepper
 12 ounces beer


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.

Categories: Beans & Legumes, Fall & Winter, Gluten Free

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