Drain black eye peas and wash them off. I cook my own blackeye peas but canned will do simply fine. While those are draining, drain your roasted red peppers. I prefer using the canned peppers in this situation.
Next thing we want to do is small dice our vegetables. If you are not that handy with a knife just cut them all the same size and well be in good shape.
Now, lets round up the rest of the ingredients and were going to start cooking. In our medium sauce pot. Let us add the oil and begin to heat it up on high heat.
Once the oil is hot were going to add the carrots, celery, and onions and garlic and begin to sweat them down. This process is going to take 5 minutes or so. Do not be alarmed if the vegetables start to get a little color it is totally fine.
Now we are going to add our pureed peppers into the pot. Reduce to medium heat. The goal of this step is to cook all of the moisture out of the peppers and begin to caramelize the mixture on the bottom of the pot. This process will take some time 5- 10 minutes.
After your fond is developed, add the sherry vinegar to the pot to deglaze. Using a rubber spatula scrape all the fond off the bottom of the pot. Continue to reduce the sherry by half.
Now we will add the remaining ingredients ( black eye peas, veg stock, BBQ sauce) to the pot. Simmer this mixture for 10- 15 minutes while stirring occasionally.
After the stew has simmered and it is at your desired consistency, season with salt and pepper. Now the Best Vegan Hoppin' John Recipe is ready to eat!