Black-eyed Peas And Barley
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 1 | Servings | ||
INGREDIENTS
| 2 | 16 oz black-eye peas | |
| rinsed & drained | ||
| 1/8 | t | Salt |
| 1 | c | Chopped onions |
| 1/4 | t | Pepper |
| 1/2 | c | Chopped celery |
| 1/4 | t | Dried thyme |
| 1/3 | c | Uncooked barley |
| 1/4 | t | Dried rosemary |
| 1 | c | Water |
| 1/4 | t | Garlic powder |
| 1 | Bay leaf, broken in half |
INSTRUCTIONS
This is a quick & EASY one using canned beans from the Lean Luscious & Meatless cookbook. It works well for New Year's Day (Could substitute 2 cups soymilk for 1 cup water) Preheat oven to 350. Lightly oil a 1 3/4 QT casserole, or spray w/ Pam. In large bowl, combine all ingred. Place in casserole, cover tightly, bake 1 1/4 hours. Stir once, halfway through cooking time. Discard bay leaf before serving. Posted to fatfree digest V97 #312 by Vegetarian Resource Center <vrc@tiac.net> on
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Nutrition (calculated from recipe ingredients)
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Calories: 314
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 359mg
Potassium: 599.6mg
Carbohydrates: 69.8g
Fiber: 14.5g
Sugar: 8.4g
Protein: 9g