The barbecue pea recipe was adapted from Amari Thomson's recipe for the peas and Sally Kuzemchak's recipe for barbeque sauce.
BBQ Beans or Peas
(4 Servings)Brown shallots and garlic in olive oil.
1/4 cup shallots, diced
2 garlic cloves, crushed
1 teaspoon olive oil
Add water and dried peas.
1/2 cup yellow eyed dry peas
2 cups water
Cook until peas are soft. (I cooked mine in a countertenor pressure cooker for 1/2 hour).
Drain most of water from cooked peas. Stir in barbecue sauce, paste, vegetable cube, vinegar, molasses and flax meal. Keep warm for service.
1/4 cup barbecue sauce (recipe to follow)
1 tablespoon tomato paste
1/2 low sodium vegetable broth cube
1 teaspoon balsamic vinegar
1 1/2 teaspoon black strap molasses
1 1/2 teaspoon flax meal
1/3 cup cider vinegar
1/3 cup ketchup, no high fructose corn syrup
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Mix together in small saucepan. Simmer for 5 minutes.
Hash Brown Patties
(Serves 4)Mix egg, potatoes and garlic in a food processor.
1 cup cooked potatoes, drained
2 tablespoon garlic scapes, diced
Portion 1/4 cup each into a hot skillet lightly greased with canola oil.
1 teaspoon canola oil
Flatten and brown on each side.
The slaw dressing recipe is from Hass Avocado.