BBQ braised field peas

Chef Chris Coleman

www.StokeCharlotte.com

www.charlottemagazine.com

* BBQ braised field peas

 1 cup small diced onion

1/2 cup small diced carrot

1/2 cup small diced celery

1/2 cup small diced fennel

2 garlic gloves minced

2 Tablespoons chopped pickled jalapeño

1 cup of ketchup

1 cup sorghum molasses 

1 cup brown sugar

2 cups of orange juice

1/2 cup apple cider vinegar 

4-6 cups pork or chicken stock or water

Sachet: 1 broken cinnamon stick

              2 bay leaves

              5 cloves

              5 juniper berries

              1/2 teaspoon chili flakes

4 cups cooked field peas (black eyed peas, crowder peas, lima beans, or other varieties)

 

Sweat vegetables together in a heavy bottomed pot with a splash of olive oil and salt until soft and starting to stick to the bottom of the pan. 

Add ketchup and sorghum and stir, cooking until it is starting to stick and caramelize.

Add liquids, scrapping up anything that has started to stick to the bottom of the pan with a wooden spoon.

Bring mixture to a simmer and add the sachet. Simmer until slightly thickened.

Add cooked peas and continue to simmer until the mixture is thick and peasBB are glazed. 

Remove sachet and adjust seasoning. 

Serve.

Goes great with steak or BBQ chicken

© 2017 WCNC.COM


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