PREPARATION:

Method

1. Drain the black-eyed peas. Combine beans with kombu and fresh water to cover in a medium pot. Bring to a boil over medium heat, skimming off any foam.
2. Reduce heat to maintain a simmer, and cook until tender, about 50 minutes to 1 hour. Drain, reserving cooking water. Discard kombu.
3. Heat two teaspoons olive oil in a skillet over medium heat. Add onions and bell pepper. Sauté for 5 to 7 minutes. Add garlic and cook 2 more minutes, until fragrant. Set aside. Preheat oven to 350 degrees F. In a blender, combine the vinegar, lime juice, tamari, tomato sauce, chipotle, agave nectar, spices, 1 cup of the reserved bean cooking water and the remaining olive oil. Puree until smooth.
4. In a 2-quart baking dish, combine the black-eyed peas, sautéed vegetables, and sauce. Stir well. Bake uncovered for 1 1/2 to 2 hours, stirring occasionally. Serve at room temperature.

   Editor's Note: Look for organic, locally-grown vegetables, or try growing your own.

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Vegan Soul Cookin' Episode of Emeril Green.

7. Planet Green Video: Emeril Green: Baked BBQ Black Eyed Peas