Title: Black Eyed Peas Cooked in Beer
Categories: None
Yield: 1 Servings

1 c Dried black eyed peas
2 1/2 c Water
3 c Chopped turnips
3 c Chopped mushrooms
1 lg Onion, chopped
1 tb Apple juice concentrate
1/2 c Dark beer or stout
1/2 c Reserved bean stock
4 tb Wholewheat flour combined
-with just enough water to
-make a thin paste
2 tb Chopped parsley
2 tb Tomato puree (optional)
2 ts Soy sauce
1/2 ts Cinnamon
1/4 ts Ground cloves
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 1/2 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@aol.com