Although it hasn’t cooled down, Labor Day Weekend does signify the end of summer. Its the last of summer barbecues, the end of summer corn season, and time to start thinking about hot apple cider. But before we do, let’s have one last hurrah and try these BBQ Black Eyed Peas - a take on homemade baked beans. Make sure you have a little time to make these - total cook time will be about 3.5 hours.
4 cups black eyed peas, shelled
2 onions, chopped
3 cups water
pinch of red pepper flakes
1 cup water
2 cups barbecue sauce
2 tbsp dry rub of choice, optional - I use Penzey's Galena Street Rub. Its made of a combination of salt, sugar, black pepper, paprika, nutmeg, sage, cayenne and red pepper.
Prep the Peas
If your peas come in their shells, shell the peas and rinse thoroughly in cold water. In a large pot of boiling water with a tight lid, add the peas (making sure there’s enough water in the pot to cover them) and boil with the lid on for 5 minutes. After 5 minutes, leave covered and remove from the heat for 1 hour.
When the hour of the peas sitting in their hot water is almost done, sauté 1 of the chopped onions in 1 cup water in a pot you can put in your oven. Add the 2 tbsp of dry rub here if you are using any.
Once the hour of the peas soaking is done, drain and add to the pot of onions. Add in 2 cups of barbecue sauce and the other onion and mix thoroughly.
Heat your oven to 300 degrees. You’ll eventually bake the peas for 2.5 hours total, but you’ll need to check them every hour. Put the pot of peas in the oven uncovered and bake for the first hour. Add a cup of water and stir thoroughly before baking for another hour. At the second hour, add another cup of water and stir thoroughly. Remove from over after another 30 minutes and enjoy!