Baked BBQ Black-Eyed Peas & Pan-Fried Grit Cakes with Caramelized Spring Onions, Garlic & Thyme
Source: Vegan Soul Kitchen by Bryant Terry
Another Chipotle in Adobo recipe! This recipe appeared on Bolgspot but I decided to take new pictures and update my review. We still adore this recipe. It’s hard to describe how flavourful the beans are except to say they are so, so tasty. They go a nice smoky, BBQ flavour. The addition of crumbled Tofu is a great idea, it becomes so nice, chewy and flavourful. This recipe does take a long time to cook, as you cook the beans from scratch (which I usually do any way) and then they bake for 2 hours. All up your looking at a total cooking time of 3 hours (plus the beans should be soaked overnight).
I serve these beans with the grit cakes (which I make out of polenta). They are a super base for the beans, being creamy in the centre and crisp on the outside. The addition of the caramelized onions and garlic give them such a nice flavour. Like the peas these babies also take some time to make. The mixture is best left to sit overnight before baking (I bake mine rather than frying them), but the preparation steps are pretty easy so your actually cooking effort is minimal.
Baked BBQ Black-Eyed Peas 5/5
Pan-Fried Grit Cakes with Caramelized Spring Onions, Garlic & Thyme 5/5
Recipe can be found on Planet Green & Edible Communities
Chipotles in Adobo Sauce can be purchased online at El Maiz or at their shop El Maiz, Josefstrasse 23, 8005 Zürich