BBQ Blackeyed Pea Baked Beans

BBQ Blackeyed Pea Baked Beans (2) 15 oz. cans blackeyed peas, drained and rinsed 6 slices thick cut bacon, cooked and crumbled 1 small onion, finely chopped 3 T. diced green chile peppers (from a can, or you can use 1 jalapeno pepper, seeded and diced) couple good dashes of hot sauce 1 clove garlic, minced 1 T. stone ground mustard 1 1/2 C. BBQ sauce (reserve 1/4 C. for topping) Mix all ingredients together in a bowl and pour into a 2 quart casserole dish. Bake at 350 degrees, covered with tinfoil for 1 hour. Remove the tinfoil and top with the remaining BBQ sauce, return to the oven for 10 minutes to warm the sauce. BBQ Sauce ( I doubled the recipe, this is for a single batch) 1 1/2 C. ketchup 2 T. apple cider vinegar 1 T. Worcestershire sauce 1/4 C. brown sugar 1/4 tsp. cayenne pepper 1/2 tsp. smoked paprika 1 tsp. onion powder 1 tsp. garlic powder 3 T. honey 1 T. yellow mustard pinch of salt Whisk together in a small pot, bring to a boil, lower the heat to simmer and cook for 10 minutes, whisking often so it doesn't burn.