Oh my gosh, you have to try these barbecued black-eyed peas! I swear, they’re the easiest, most flavorful side dish that somehow always steals the show at our family cookouts. I first made them when I was desperate to use up some leftover barbecue sauce, and now they’re my go-to potluck dish. There’s something magical about how the smoky-sweet sauce clings to those tender little peas.
What I love most is how simple this recipe is – just a handful of ingredients you probably already have, and most of the work happens while you’re doing other things (hello, overnight soaking!). The result tastes like you spent hours in the kitchen, but trust me, it’s practically effortless. Whether you serve them hot off the stove or at room temperature, these saucy little peas disappear fast!
Why You’ll Love This Barbecued Black Eyed Peas Recipe
This recipe has been my secret weapon for years, and here’s why it’ll become yours too:
- Effortless cooking: Just soak, simmer, and stir – that’s it! The peas do most of the work while you relax.
- Bold flavors: The barbecue sauce caramelizes beautifully, creating this irresistible sweet-smoky glaze.
- Super versatile: Serve it hot, cold, as a side, or even as a main over rice – it works every time.
- Crowd-pleaser: Even meat-lovers go crazy for these saucy little peas at potlucks.
- Budget-friendly: Dried peas cost pennies but taste like a million bucks.
Seriously, once you try this, you’ll wonder how you ever lived without it!
Ingredients for Barbecued Black Eyed Peas
Okay, let’s talk ingredients! The magic of this recipe is that you only need a few simple things to make something truly special. Here’s what you’ll need:
- 2 cups dried black-eyed peas – Don’t even think about the canned stuff here. The dried ones have such better texture!
- 4 cups water – Just plain old water for soaking and cooking those peas to perfection.
- 1 onion, diced – I like yellow onions, but whatever you’ve got works.
- 2 cloves garlic, minced – Fresh is best, but hey, I won’t judge if you use pre-minced in a pinch.
- 1 cup barbecue sauce – Use your favorite brand, or homemade if you’re feeling fancy.
- 1 tbsp olive oil – For sautéing those aromatics to golden perfection.
- 1 tsp salt – To make all those flavors pop.
- ½ tsp black pepper – A little kick never hurt anybody.
See? Nothing complicated – just good, honest ingredients that come together in the most delicious way. Now let’s get cooking!
How to Make Barbecued Black Eyed Peas
Alright, let’s get cooking! I promise this is so easy, you could practically do it with your eyes closed (though maybe don’t—hot stove and all). Here’s exactly how I make my famous barbecued black-eyed peas every time.
Step 1: Soak and Cook the Peas
First things first—those peas need a good, long soak. I dump them in a big bowl the night before and cover them with plenty of water. By morning, they’ll be plump and ready to cook. Drain them, then into the pot they go with fresh water. Bring it to a boil, then simmer for about 45 minutes until they’re tender but not mushy. You want them to still have a little bite!
Step 2: Sauté Onions and Garlic
While the peas are cooking, heat up that olive oil in a skillet over medium heat. Toss in your diced onions and let them get all soft and translucent—about 5 minutes should do it. Then add the garlic and stir for just 30 seconds until you get that amazing garlicky smell. Don’t let it brown though!
Step 3: Combine and Simmer
Now for the magic! Drain your cooked peas and add them right into the skillet with those gorgeous sautéed onions and garlic. Pour in your barbecue sauce, sprinkle the salt and pepper, and give it all a good stir. Let it bubble away on low heat for about 10 minutes so all those flavors can get to know each other. The sauce will thicken up and coat every single pea perfectly. Oh, that smell? That’s pure happiness right there.
Tips for Perfect Barbecued Black Eyed Peas
After making this recipe more times than I can count, I’ve picked up some foolproof tricks to make your peas absolutely perfect every single time:
- Taste as you go: Barbecue sauces vary wildly in sweetness and spice. Start with ¾ cup sauce, then add more until it’s just right for you.
- Don’t overcook: Check peas at 40 minutes—they should be tender but still hold their shape. Mushy peas = sad peas.
- Let it rest: The flavors deepen beautifully if you let it sit 10 minutes before serving. (If you can wait that long!)
- Low and slow: Keep the final simmer gentle to prevent sticking and let the sauce thicken properly.
Trust me, these little tweaks make all the difference between good and “Oh my gosh, can I get this recipe?!”
Ingredient Substitutions and Variations
Listen, I love the original recipe, but sometimes you’ve gotta improvise! Here are my favorite ways to mix things up:
- Short on time? Use 4 cups canned black-eyed peas (drained and rinsed) – skip the soaking and just simmer for 10 minutes with the sauce.
- BBQ sauce swap: Try spicy, honey, or bourbon-flavored sauces for a fun twist. My neighbor swears by adding a splash of apple cider vinegar to tangy sauces.
- Flavor boosters: A teaspoon of smoked paprika or a dash of liquid smoke takes the smokiness to the next level. Sometimes I throw in a chopped bell pepper with the onions too!
The beauty of this recipe? It’s practically begging for your personal touch!
Serving Suggestions for Barbecued Black Eyed Peas
Oh honey, these saucy little peas play well with just about anything! My absolute favorite way is piled high next to a slab of cornbread – the sweet crumb soaks up that smoky sauce perfectly. At summer cookouts, I always nestle them alongside grilled chicken or ribs – the tangy peas cut through rich meats like a dream. For a hearty vegetarian meal, serve them over steaming white rice with some collard greens. And don’t even get me started on potlucks – this dish disappears faster than you can say “seconds please!”
Storage and Reheating Instructions
Okay, confession time – these barbecued black-eyed peas almost never last long enough to store in my house! But when they do (miracle of miracles), here’s how I keep them tasting fresh: pop them in an airtight container and they’ll stay delicious for about 3 days in the fridge. To reheat, I add a tablespoon of water and warm them gently on the stove – the steam brings them right back to life. Or, if I’m feeling lazy, a quick zap in the microwave works too – just cover them with a damp paper towel to keep them from drying out. Trust me, they’re just as good the second time around!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on these saucy little peas! One hearty serving (about 1 cup) packs roughly 220 calories, 10g of plant-based protein, and a whopping 8g of fiber to keep you full. Keep in mind – these numbers can vary depending on your barbecue sauce brand and exact measurements. But one thing’s for sure – it’s a delicious way to get your nutrients! For a hearty vegetarian meal, serve them over steaming white rice with some collard greens.
Frequently Asked Questions
Can I use canned black-eyed peas instead of dried?
Absolutely! Just skip the soaking step and reduce the cooking time to about 10 minutes. Drain and rinse two 15-oz cans of peas, then proceed with the recipe. The texture will be a bit softer, but still delicious!
How spicy is this recipe?
It’s totally up to you! The spice level depends entirely on your barbecue sauce choice. Use mild sauce for kiddos or go wild with a spicy one – I sometimes add a pinch of cayenne when I want extra kick. Sometimes I throw in a chopped bell pepper with the onions too!
Can I make this in a slow cooker?
You bet! After soaking the peas, just dump everything in the slow cooker and cook on low for 6-8 hours. The peas get so creamy this way – just stir occasionally to prevent sticking.
Why won’t my peas get tender?
Old peas can take forever to soften! Always check the date on your package. If they’re stubborn, add a pinch of baking soda to the soaking water – it helps break them down. The result tastes like you spent hours in the kitchen, but trust me, it’s practically effortless.
Share Your Feedback
Did you make these saucy little peas? I’d love to hear how they turned out! Drop me a comment or snap a photo – nothing makes me happier than seeing your kitchen creations.
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Smoky 2-Hour Barbecued Black Eyed Peas Recipe Perfection
- Total Time: 1 hr 5 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful recipe for barbecued black-eyed peas. Perfect as a side dish or main course.
Ingredients
- 2 cups dried black-eyed peas
- 4 cups water
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup barbecue sauce
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Rinse the black-eyed peas and soak them in water overnight.
- Drain the peas and place them in a pot with 4 cups of water. Bring to a boil, then simmer for 45 minutes or until tender.
- Heat olive oil in a skillet. Add diced onion and minced garlic, sauté until soft.
- Drain the cooked peas and add them to the skillet with the onions and garlic.
- Stir in the barbecue sauce, salt, and black pepper. Cook for 10 minutes on low heat.
- Serve hot.
Notes
- Soaking the peas overnight reduces cooking time.
- Adjust barbecue sauce quantity to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: barbecued black-eyed peas, vegan bbq recipe, easy side dish