| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Black eye peas (uncooked) |
| 2 |
tb |
Veg. oil |
| 2 |
c |
Chopped onion |
| 3 |
|
Cloves crushed garlic |
| 3/4 |
ts |
Salt |
| 2 |
ts |
Dill weed (these measures are for dry; double amts. for fresh) |
| 1 |
ts |
Thyme |
| 1 |
ts |
Allspice |
|
|
Pepper |
| 4 |
tb |
Dark mustard |
| 4 |
tb |
Dark molasses |
| 3 |
c |
Tomato juice |
| 3/4 |
c |
Rum |
| 2 |
ts |
Soy sauce |
| 1 |
c |
Water |
| 2 |
tb |
Spicy vinegar or lemon juice |
| 1 |
|
Carrots, diced (up to 2) |
| 1 |
|
Stalks celery, diced (up to 2) |
| 1 |
|
Sweet pepper, diced (red is best) |
| 1 |
bn |
Collard greens, coarsely chopped |
| 1 |
tb |
Grated ginger |
INSTRUCTIONS
Pick over and rinse beans. Put beans in large pot; add water to cover;
bring to boil; reduce to simmer; cover; simmer until nearly done; drain.
While beans cook...In another pot, heat the oil; add onions and garlic;
saute until onions are soft. Add all remaining ingredients except beans,
greens and veggies. Simmer, covered, about 45 min.
Preheat oven to 300 degrees. Combine beans, sauce and raw chopped veggies
and greens in large casserole(s). Bake, covered, about 1 1/2-2 hours.
Posted to JEWISH-FOOD digest V96 #093
From: Mark Cohen or Donna Himelfarb <mark.cohen@relex.com>
Date: Tue, 3 Dec 1996 08:10:51 -0500
A Message from our Provider:
“Can’t change? Jesus frees us”