Planet Green
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Ingredients:
1 1/2 cups dried black-eyed peas, soaked
1 3-inch piece kombu (dried kelp)
3 tablespoons plus 2 teaspoons olive oil
1/2 cup diced onions
1 cup diced red or green bell pepper
2 cloves garlic
2 tablespoons red wine vinegar
2 tablespoons lime juice
1/4 cup tamari
1 cup canned tomato sauce
1 chipotle in adobo sauce
1/2 cup agave nectar
1 tablespoon ground cumin
1 teaspoon dried thyme
1/8 teaspoon cayenne
Method:
Drain the black-eyed peas. Combine beans with kombu and fresh water to cover in a
medium pot. Bring to a boil over medium heat, skimming off any foam. Reduce heat to
maintain a simmer, and cook until tender, about 50 minutes to 1 hour. Drain, reserving
cooking water. Discard kombu.
Heat two teaspoons olive oil in a skillet over medium heat. Add onions and bell pepper. Sauté for 5 to 7 minutes. Add garlic and cook 2 more minutes, until fragrant. Set aside. Preheat oven to 350 degrees F. In a blender, combine the vinegar, lime juice, tamari, tomato sauce, chipotle, agave nectar, spices, 1 cup of the reserved bean cooking water and the remaining olive oil. Puree until smooth.
In a 2-quart baking dish, combine the black-eyed peas, sautéed vegetables, and sauce. Stir well. Bake uncovered for 1 1/2 to 2 hours, stirring occasionally. Serve at room
temperature.
Yield: 4 to 6 servings
Editor's Note: Look for organic, locally-grown vegetables, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Vegan Soul Cookin' Episode of Emeril Green.
Planet Green Video: Emeril Green: Baked BBQ Black Eyed Peas
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