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Black Eyed Peas

Here's an interesting recipe I adapted from "Bean Cuisine" by 
Janet Horsley, Avery Publishing Group, 1982.

"Black Eyed Peas Cooked in Beer"

1 cup dried black eyed peas
2 1/2 cups water

Cook until tender, about an hour.  Drain and reserve 
1/2 cup of the stock.

3 cups chopped turnips
3 cups chopped mushrooms
1 large onion, chopped
1 tablespoon apple juice concentrate
1/2 cup dark beer or stout
1/2 cup reserved bean stock
4 tablespoons wholewheat flour combined with just 
        enough water to make a thin paste
2 tablespoons chopped parsley
2 tablespoons tomato puree (optional)
2 teaspoons soy sauce
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
salt/pepper to taste (optional)

Preheat oven to 400 F/200 C.  "Saute" the veggies in the 
apple juice for a few minutes.  Stir in the flour/water mixture
 and cook and stir for a minute.  Slowly add the beer and 
cook and stir for a minute.  Slowly add the reserved bean 
stock and cook and stir for a minute.  Add the remaining 
ingredients and gently boil for about 5 more minutes.  Pour 
into a casserole.  Bake, covered, for 1 hour.


Kim Allen
Baltimore, Maryland