Monday, August 12, 2013

Slow cooker barbeque black-eyed peas


In an attempt to be more frugal and also to eat less processed foods, I've been using dried beans more than ever before. I almost always used to use a can of beans when I needed them, and while those still come in handy sometimes, using the slow cooker to make beans has become one of my favorite discoveries. I use it to make pinto or black beans for in tacos and burritos quite often, and now to make a version of baked beans that doesn't require me to turn on the oven. I've always liked black-eyes peas, but don't really eat them very much - so I decided to use them for this dish. You could use other beans as well such as navy. These beans are a great side dish for a summer picnic and go great with all sorts of grilled summer foods like burgers, sausages, hot dogs, and more. This recipe will make enough to feed a crowd.


Slow cooker barbeque black-eyed peas
1 lb. dried black-eyed peas
water
8 oz. tomato puree
1/4 cup ketchup, preferably organic with no high fructose corn syrup
1/4 cup pure maple syrup
1-2 tablespoons brown sugar
2-1/2 tablespoons apple cider vinegar
2-1/2 teaspoons smoked paprika
2-3 teaspoons of your favorite hot sauce
1/8 teaspoon freshly ground black pepper
1-1/2 teaspoons sea salt
1/2 cup finely chopped white onion
2 cloves garlic, minced

Rinse the black-eyed peas in a colander. Place them in a large bowl and cover the beans with water. Cover the bowl and let them soak overnight. Drain the beans in the morning and put them in the slow cooker along with 2 cups of new water.

In a medium bowl, whisk together the sauce ingredients (tomato puree through sea salt). Start with the lower levels of brown sugar and hot sauce. Taste and adjust as needed. Pour into the slow cooker. Stir in the onion and garlic.

Cook on low for 7-8 hours. The water will slowly cook into the beans and the sauce will thicken. The beans will be thick, so check them about hour 5 and add 1/2 cup of water or so if they are getting too thick or if you like soupier beans. Check for seasoning and serve when the beans are soft and creamy, but still retain their shape.


What was I cooking one year ago?: warm Mexican corn salad
Two years ago?: honey dew-cucumber-basil coolers
Three?: dill pickle chips

14 comments:

  1. Hi Amy, your this dish look appetizing, very flavorful. It's better to eat dried beans than those canned food. The effort to cook it is still worth it after all it's good for our health.

    Have a nice week ahead.

    ReplyDelete
  2. This is so appetizing and tasty! I should use my slow cooker oftener.

    ReplyDelete
  3. lovely colored bean dish, we love beans in all forms and this is what we are going to make for the weekend, delicious,thanks for sharing :-)

    ReplyDelete
  4. These look delicious slow-cooked all day in those wonderful flavors Amy! I haven't made beans yet this summer. . . I'm inspired - tomorrow's dinner!

    ReplyDelete
  5. Hope that my boy will sing black-eyed peas songs for me if I cook this delicious BBQ beans for him... LOL!

    ReplyDelete
  6. I love dried beans for the money savings but I always buy them and do nothing with them! Earlier this year though I vowed I would use them all in my cabinet. And this recipe is a perfect way to go! Thanks!

    ReplyDelete
  7. Looks like an easy and healthy dish! Love that it's done in the slow cooker.

    ReplyDelete
  8. Loving the maple sryup and the touch of hot sauce with these beans, Amy. I always have beans in my store cupboard but use them very seldom. This lovely dish is coming to the next BBQ with me!

    ReplyDelete
  9. Wow - these look so delicious! I love the combination of flavors - thanks for the great idea!

    ReplyDelete
  10. I cook with beans all the time, but never dried ones. I need to get on that! This looks hearty, like serious comfort food.

    ReplyDelete
  11. I love any and all dried legumes and pulses, and make them all the time. Although I do keep some canned beans on hand for emergencies. I've made BBQ beans before, but never black-eyed pieces. Gotta try that! Super idea - thanks.

    ReplyDelete
  12. I've never thought to use black eyed peas this way...your recipe sounds terrific.

    ReplyDelete
  13. yeah, who says black-eyed peas have to be reserved for hoppin' john and hoppin' john alone?! great idea, and i'm always excited about uses for my slow cooker. :)

    ReplyDelete
  14. My husband loves beans, especially bbq flavors beans. He would love this recipe. Thanks so much for sharing.

    ReplyDelete

I love to hear from you!