Black eyed peas cooked in beer
1 Servings
Ingredients
| Quantity | 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 |
| Salt/pepper to taste (optional) | ||
Directions
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@...