Black-eyed peas don’t get enough love the rest of the year, so we are featuring them again today with spicy balsamic BBQ black-eyed peas!
But how do you recreate that smoky bold bacony flavor without the bacon? The answer – chipotle peppers in adobo sauce. I seriously love these things. I always have a can open in my fridge to add to any dish needing a spicy or smoky kick. If you’ve never tossed a can of these flavorful peppers into your shopping cart when you peruse down the “ethnic food” aisle, you’re missing out my friend.
This recipe uses black-eyed peas (enter luck here) in place of traditional kidney beans, replaces classic bacon bits with chopped mushrooms and uses heart-healthy flaxseed to thicken the mixture. A dietitian’s dream.
Balsamic BBQ Black-Eyed Peas
vegetarian, vegan, gluten-free, grain-free, soy-free, dairy-free, peanut-free, shellfish-oil, fish-free
- 1 Tbsp olive oil
- ½ yellow onion, chopped
- 3 garlic cloves, minced
- ½ cup baby bella mushroom, chopped
- 2 cans black-eyed peas, drained and rinsed
- 2 Tbsp tomato paste
- ¼ cup BBQ sauce
- 1 cup vegetable broth
- 2 tsp balsamic vinegar
- 1 chipotle pepper in adobo sauce, chopped
- 1 Tbsp molasses
- ½ tsp salt
- 1 Tbsp ground flaxseed
- In a medium saucepan, heat olive oil and sauté onion, garlic, and mushrooms for 5-10 minutes or until soft.
- Add black-eyed peas, tomato paste, BBQ sauce, vegetable broth, balsamic vinegar, chipotle pepper, molasses and salt.
- Bring mixture to a boil, reduce heat and cover. Simmer for 20 minutes.
- Uncover and add flaxseed. Stir and let simmer for another 10 minutes until thickened to desired consistency.
Holy smokes, these are good! hah. Freeze the leftovers or share with friends! Between these BBQ peas and our famous Hoppin’ John Quinoa Sliders, you’ll have no reason to neglect black-eyed peas the rest of the year!