Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Dried black eyed peas |
2½ cup | Water |
3 cups | Chopped turnips |
3 cups | Chopped mushrooms |
1 large | Onion, chopped |
1 tablespoon | Apple juice concentrate |
½ cup | Dark beer or stout |
½ 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 |
½ teaspoon | Cinnamon |
¼ teaspoon | Ground cloves |
\N \N | Salt/pepper to taste (optional) |
Here's an interesting recipe I adapted from "Bean Cuisine" by Janet Horsley, Avery Publishing Group, 1982.
Cook peas in water until tender, about an hour. Drain and reserve ½ cup of the stock.
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.
Posted to fatfree digest V96 #286 Date: Thu, 17 Oct 1996 00:09:47 -0400 From: KimAllen@...