Recipe by Hal Taylor
A fantastic alternative to the ho-hum baked beans served at BBQs. This tasty side can be served hot at the BBQ or cold as a salad type dish. Really good the day after. Just add some more liquid and warm slowly, covered. Black Eyes have a natural smoky flavour and go really well with BBQ or just try as a side dish with whatever! I have had this recipe for about 30 years and just love it when I rediscover the wonderful blend of tastes. For best results, do not use canned Black Eyes - although, speed may require that you do... the taste won't be the same. Well worth the effort of soaking and preparing. Time of preparation does not include soaking time.
Top Review by Baby Kato
We never tried black eyed peas prepared this way before, they were awesome. So much flavor. We now have a new way to enjoy this delicious pea. The flavors were delicious in this dish and the textures were also spot on. We used a hot based barbecue sauce which gave this dish a nice zap of heat. Thanks for sharing your recipe, which we will enjoy often. Made for Spring Pac 2014.
- 4 slices bacon, diced
- 1 stalk celery, sliced
- 1 onion, chopped
- 1 small carrot, diced
- 3 cups black-eyed peas, cooked and drained
- 1 teaspoon prepared mustard (Dijon is great )
- 1⁄4 cup barbecue sauce, best you can find
- 1⁄2 cup green pepper, diced
- 1 cup potato chips, coarsely crushed
- 2 cups liquid (water, beer or chicken stock)
Directions See How It's Made
- Soak the Black Eyes in water overnight ( 2 cups of dry yields 4 cups ).
- Next day add 1 tsp salt and GENTLY boil for about 30 minutes.
- Dice the bacon and fry until crisp. Remove from pan.
- In the hot bacon fat, cook the onion, celery and carrot until thoroughly heated.
- Add the Black Eyes, liquid, BBQ sauce and mustard.
- Gently mix.
- Simmer for 15 minutes, adding more liquid if needed.
- Just before serving, stir in the green pepper and crushed potato chips.
- Serve topped with the bacon.