Black eyed peas cooked in beer

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@...

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