Baked BBQ black-eyed peas
1 1/2 cups dried black eyed eas sorted soaked overnight drained and rinsed 1 3-inch piece kombu 3 tbsp and 2 tsp olive oil 1/2 cup diced onions 1 cup diced green bell pepper 2 cloves garlic, minced 2 tbsp red wine vinegar 2 tbsp lime juice freshly sqzd 1/2 cup tamari 1 large chipotle chile in adobo sauce 1/4 cup agave nectar pinch cayenne 1 tsp dried thyme 1/2 pound (1 8oz pckg) tempeh, crumbled
combine black-eyed peas with the kombu and enough water to cover them by 2 in in a med-sized saucepan over med heat and bring to boil. Skim off any foam, reduce to med-low and simmer, partially covered, just until tender, 50 min to an hr. Drain the beans reserving their cooking water.
While the beans are cooking combine 2 tsp of the OO the onions and bell pepper in a medium size saute pan over med heat. Saute for 5-7 min or until veggies have softened. Add the garlic and cook for an additional 2 minutes til fragrant.
Preheat oven 350 F
In a blender combine the vinegar lime juice tamari tomato sauce chile agave nectar cumin cayenne thyme 1 cup of reserved bean water and the remaining OO. Puree for 30 sec until smooth.
In a cast-iron skillet or 2 qt baking dish combine the cooked beans with the sauteed veggies, the tempeh, and the barbeque sauce and stir well.
Bake uncovered for 2 hrs, stirring occasionally.
Serve at room temperature.