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Bourbon Baked Black-Eyed Peas

Source of Recipe

From "The Bourbon Country Cookbook" by David Danielson


Recipe Introduction

"Nothing against Boston, but we like our baked beans made with black-eyed peas, sorghum, and some bourbon. It's a Bourbon Country Southern twist on traditional baked beans, and one that will change the way you think about this dish. Try it at your next grill out, potluck supper, or fish fry."

List of Ingredients

â—¦ 1 cup dried black-eyed peas, soaked overnight in water
â—¦ 2 teaspoons canola oil
â—¦ ½ medium yellow onion, diced
â—¦ 2 jalapeños, seeded and diced
â—¦ 2 cloves garlic, finely chopped
â—¦ ½ cup diced and cooked bacon (about 8 strips)
â—¦ 3 tablespoons apple cider vinegar
â—¦ ¼ cup Bluegrass Soy Sauce
â—¦ ¼ cup bourbon
â—¦ 1 cup tomato sauce
â—¦ ½ cup sorghum
â—¦ ¾ cup chicken broth
â—¦ 1 tablespoon ground cumin
â—¦ 1 teaspoon dry mustard
â—¦ 1 teaspoon chili powder
â—¦ 1 teaspoon fresh thyme leaves


Recipe

Preheat the oven to 375° F.

Drain the peas and place them in a large pot. Cover the peas with several inches of fresh water. Bring the peas to a boil over medium-high heat. Reduce the heat to medium and let the peas simmer for 45 to 60 minutes, until tender. Drain the peas and set them aside.

In a medium skillet over medium heat, heat the oil until it shimmers. Add the onion and jalapeños and cook until the onion is translucent and the jalapeños are tender, 7 to 8 minutes.

In a large mixing bowl, combine the garlic, bacon, vinegar, soy sauce, bourbon, tomato sauce, sorghum, chicken broth, cumin, mustard, chili powder, and thyme. Add the onion mixture and then stir in the peas.

Pour the pea mixture into a cast-iron pan or baking dish, cover with aluminum foil, and bake for 1 hour. Remove the foil and bake for an additional 30 to 45 minutes, until the peas are bubbling and hot. Serve immediately.

Makes 6 servings