Barbecued Black-Eyed Peas

1. 1

   Remove any beans that are bad: discolored, cracked, or shriveled.

2. 2

   Place the dried black-eyed peas in a strainer and rinse well under.

3. 3

   cold water.

4. 4

   Drain.

5. 5

   Place the drained black-eyed peas in a large.

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   bowl or pot, and cover with 7.5 c fresh, cold water (thats 3 c water.

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   for every 1 c dried beans).

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   Let the covered beans soak 4 hours on.

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   the kitchen counter.

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    They will increase in volume.

11. 11

    Drain the black-.

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    eyed peas and rinse again under cold water.

13. 13

    In a small skillet, heat some olive oil over medium heat.

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    Saute the.

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    minced garlic until it is toasted and brown.

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    Set aside.

17. 17

    In a soup pot,.

18. 18

    bring the chicken broth to a gentle boil over medium-high heat.

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    Add the toasted garlic to the soup pot.

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    Add the drained peas, and.

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    boil in the broth over medium-high heat, uncovered, for 25 minutes.

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    Peas will be al dente.

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    Reduce heat to low, and simmer vigorously.

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    for 20 more minutes until peas have absorbed most of the broth.

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    Black-eyed peas should be tender but not mushy.

26. 26

    In a skillet over medium heat, brown sausage and onions; drain.

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    off excess fat.

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    Place cooked sausage and onions in a large bowl.

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    Stir in brown sugar, mustard, salt, and barbecue sauce.

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    Add the.

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    cooked black-eyed peas, and stir well to coat.

* Per serving · 4 servings · Values may vary.