| 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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