1tbspunsalted vegetable broth(plus enough to create a 2 inch depth in your Dutch oven or pot)
1tspsalt(less for low sodium diet)
1tsptabasco(or mild hot sauce of choice)
1tspdried parsley
¾tsppaprika
½tspdried thyme
½tspdried oregano
½tspblack pepper
⅛tspliquid smoke
chives, fresh parsley or cilantro(optional garnish)
Instructions
Preheat the oven to 300° F.
Put all of the ingredients in a Dutch oven or oven-proof cooking pot. Cover with two inches of vegetable broth. (If you don't have enough broth, just add water to create the depth.)
Bake, covered, in the preheated oven for 1 hour and 15 minutes, or until tender.
Carefully transfer the hot Dutch oven or pot to a stove-top burner set over medium heat. Cook uncovered, stirring frequently, until the remaining liquid is thick and saucy, about five minutes. (Optionally, add a simple flour roux made from water and white or wheat flour to create a thicker texture. Be sure not to over thicken.)
Serve hot and if desired, garnish with chives, fresh parsley or cilantro for a southwest vibe.
Keyword black eyed peas, holiday side dish, holiday sides, Side Dish, vegan