Prep 30 mins
Cook 45 mins
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.
- 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)
- 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.
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.