BBQ Black-eyed Peas - GrammieChats (2024)

In a large pot, add rinsed and sorted Black-eyed Peas, water to cover, plus 2 inches, and the 2 bay leaves. Over medium heat, bring the beans to a vigorous simmer and then remove them from the heat, and cover. Let them soak for 1 hour.

While beans are soaking, prepare aromatics and veggies as directed. Gather all ingredients.

In a separate 5-6 quart heavy pot or dutch oven, fry the 2 slices of bacon to a light crispy brown to render the fat, then set bacon aside and crumble when cooled.

Add the chopped onion and begin to caramelize. Now add the 3 stalks of chopped celery, 1 1/2 teaspoons of salt, and 1/2 teaspoon black pepper. Lightly saute.

After beans have soaked 1 hour, drain off the soaking liquid and add them to the dutch oven along with the sauteed onions and celery.

Add ham bone to the pot and the 6 cups of water. Bring the pot up to a heavy simmer over medium-high heat. Immediately turn down to low and maintain a gentle simmer for 20 minutes.

Add carrots, extra ham pieces, and crumbled bacon, giving the beans a thorough stir. Continue to simmer another 10 minutes or until beans are soft through but still holding together (not mush!). *Note: Depending on how fresh your dried beans are will dramatically affect the timing it will take for them to soften. Test your beans often to avoid them becoming overcooked.

If making your own Bbq sauce, prepare the sauce while the beans are simmering (otherwise skip this step).

Remove the ham bone from the beans and trim off any remaining ham, adding the meat back to the beans.

Add 1 1/2 cups of Bbq sauce to the beans. Mix well and gently simmer 15 minutes.

Add diced fresh green pepper to the beans as a condiment before serving.

Add the small slivered onion, pinch of salt, pinch of red pepper flakes, and 3 unpeeled garlic cloves to 1 1/2 Tsp. olive oil to a heavy-bottomed small pot.

When onions are translucent, and whole garlic cloves are beginning to soften, add in the fresh thyme. Continue to gently saute until onions caramelize, and garlic is soft inside their skins. Remove onions, garlic, and thyme to a small sieve and set aside.

Add 2 Tbl. more olive oil and 3 Tbl. tomato paste to the small pot. Carefully caramelize the tomato paste until it changes color to a dark brick red.

Remove the pot from heat and add the 3/4 cup honey, 1/4 molasses, 2 Tbls. Worcestershire sauce, 2 Tbls. lemon juice, 2 Tbls. apple cider vinegar, 1 Tbl. dry mustard, 2 1/2 tsp. mild chili pepper, 1 Tbl. smoked paprika, 1 pinch cinnamon, and 1 pinch nutmeg. Whisk the ingredients together until well mixed.

Using the back of a spoon, carefully press the onion/garlic/thyme through the sieve. Scrape the pressed pulp off of the bottom of the sieve and add it to the sauce. Whisk the sauce again until well combined. Set aside and add to the beans when directed.