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  • 1 pkg. Brisket
  • 1 lb. black-eyed peas, soaked overnight
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 2 tbsp. english mustard
  • 1 tbsp. chili powder
  • 4 whole cloves
  • salt & pepper to taste
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Soak the beans overnight covered with plenty of water. Drain the water and place the beans in a pan. Cover with water and simmer them for one hour, then let stand for another hour or until water is cool. Discard the water. Cut the Brisket into bite sized pieces and combine all ingredients in a deep casserole with a lid. Bake for three hours at 275 degrees. Stir every hour. For the last hour, remove the lid and continue baking. Season to taste and serve. The beans should be soft and creamy, but still whole. The flavors develop better if the beans are left to sit overnight.