Maple Chipotle BBQ Black Eyed Peas. A bit of a mouthful of a name I know, but I didn’t want to leave any of these delicious descriptors out! Spicy beans are perfect year round, but especially when it’s cold out! A perfect balance of sweet maple with spicy chipotle makes this a dish to remember, and one I would recommend bringing to barbecues or pot lucks where you’ll impress your friends, regardless of whether they’re vegetarian or not!
This spicy and morish recipe is adapted from one of my favourite vegan cookbooks – Bryant Terry’s Vegan Soul Kitchen. It’s not often that you get to see a fresh and healthful take on such a meat and dairy dominant cuisine, and Bryant’s work as a chef and food activist is really challenging that approach to African American cuisine. His recipes are very creative but also approachable, and this is definitely a book I’d recommend to anyone looking to branch out into new flavours or switching up their cooking.
On another note – I am please to announce that as of next post I’ll be offering metric measurements on all my recipes! Also – I have added a new “conversion” page to the site so, if you’re anywhere else in the world, have a little look there regarding Australian cup and spoon sizes. Xx
Maple Chipote BBQ Black Eyed Peas
This is a good amount of heat for me (the chilli wuss) but feel free to add the extra cayenne to bring things up a notch! That said, keep in mind that the heat and saltiness will be stronger after the beans have baked down in the oven. I can imagine a variety of small beans would substitute well here if you can’t find black eyed peas – navy or haricot would be the closest replacement.
Adapted from Bryant Terry’s Vegan Soul Kitchen.
Maple Chipotle BBQ Black Eyed Peas
1 large onion, peeled and roughly chopped
3 tbls olive oil
4 cloves garlic, peeled and finely chopped
1 red or yellow capsicum, cored and sliced
1.5 cups tomato passata (purée)
1 chipotle chilli (I use the ones tinned in adobo sauce)
Juice of one lime
1/2 cup tamari (or gluten free shoyu)
2 tbls red wine vinegar
1/3 cup maple syrup
1 cup reserved bean cooking liquid or water
2 tsp fresh thyme
1 tbls ground cumin
1/2 tsp cayenne pepper (optional)
2 cups cooked black eyes peas
Salt and pepper, to taste
Set your oven to 150C.
In a fry pan (skillet) over medium heat, fry the onion in the olive oil till golden – about 5min. Add the garlic and capsicum and cook for a futher 5 minutes till fragrant and softened.
In a blender, puree the remaining ingedients (apart from the beans) till a smooth liquid – about 30sec.
In an oven safe dish, add the onion mixture, beans and blended sauce. Stir to combine and then bake uncovered for 75min. Season if desired.
Serve with brown rice, bread, salads or as part of a barbeque spread.