During my most recent trip to Texas, we decided to skip our usual outing to Rudy's Barbecue and try something different by going to Black's Barbecue in Lockhart (which, we later learned, has been declared the official barbecue of Texas by the state legislature.)
As a vegetarian, barbecue obviously isn't my favorite thing in the world. But I fell in love with Black's as soon as I tried their delicious black-eyed peas, and I came home determined to recreate them. I think this recipe came pretty close.
Spicy Black-Eyed Peas
(adapted from this recipe)
- 6 cups of water or veggie broth (I used water + 1 tsp of Penzey's vegetable soup base)
- 1 pound dried black-eyed peas, rinsed and sorted
- 1 large onion, diced
- 3 cloves garlic, diced
- 1 red bell pepper, diced
- 1 jalapeno, diced
- 1 tsp smoked paprika (the original recipe called for bacon and ham, so it's important to use smoked paprika here to mimic the smokey flavor of the meat)
- 1/2 tsp cayenne pepper
- 2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Put everything in a slow cooker and cook on low for 6 hours, or until the beans are soft. Add more salt and pepper if desired. This is good as a side dish or on its own with some crusty bread or over greens.