Name: Black Eyed Peas Cooked in Beer
Ingredients: 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)

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

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)

INSTRUCTIONS

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

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