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.