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Baked Beans With Salsa

Natural.Foodie's picture
Ingredients
  Dried cow peas/Black eyed peas 1 Pound, rinsed and picked over
  Bacon slab 1⁄2 Pound, cut into 2 inch cubes
  Garlic 6 Clove (30 gm), unpeeled
  Onion 1 Medium, halved
  Bay leaves 3 (Imported)
  Dried hot red pepper To Taste
  Unsulphured molasses 1⁄2 Cup (8 tbs)
  Plum tomatoes 10 , peeled, seeded and cut into 1/2 inch chunks
  Thinly sliced scallions 1 Cup (16 tbs)
  Minced fresh coriander 1⁄4 Cup (4 tbs) (cilantro)
  Jalapeno peppers 2 , seeded and minced
  Olive oil 1 Tablespoon
  Red wine vinegar 1 Tablespoon
  Fresh lime juice 1 Tablespoon
  Oregano 1 Teaspoon
  Cumin 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Cayenne pepper To Taste
Directions

GETTING READY
1) In a large saucepan, place the cow peas and cover with 6 inches of water to soak overnight.
2) Alternately, bring the water to a boil, cover, remove from the heat and let stand for 1 hour.
3) Drain and rinse the beans.
4) Preheat the oven to 325°.

MAKING
5) In a large heavy flameproof casserole, place beans, bacon, garlic, onion, bay leaves, hot pepper and molasses to combine.
6) Add 3 to 4 cups of water to cover, place over high heat and bring to a boil.
7) Cover the casserole and place inside the oven to bake for 4 to 5 hours, or until the beans are tender. Check every hour and add additional water if necessary.
8) If you find the beans are too watery, then boil over moderately high heat to evaporate the excess.
9) Remove and discard the bacon, onion, garlic and bay leaves.
10) In a large bowl, prepare the salsa 1 to 3 hours in advance. To prepare the salsa, add tomatoes, scallions, coriander, jalapenos, olive oil, vinegar, lime juice, oregano, cumin, salt, 1/4 teaspoon black pepper and cayenne to taste. Combine all ingredients thoroughly.
11) Add the beans to the salsa and season with remaining 1/4 teaspoon black pepper and more salt and cayenne to taste.

SERVING
12) In a serving platter, transfer the beans and salsa mixture. Serve at room temperature.

TIPS
The beans can be made up to 5 days ahead. Cover and refrigerate, but let return to room temperature before proceeding.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Black Eyed Pea
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
300 Minutes
Ready In: 
0 Minutes
Servings: 
4

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