Recipe - Black-Eyed Peas And Barley

2 cn (16 oz) blackeye peas;
rinsed & drained
1/8 teaspoon Salt
1 cup Chopped onions
One fourth teaspoon Pepper
One half cup Chopped celery
One fourth teaspoon Dried thyme
1/3 cup Uncooked barley
One fourth teaspoon Dried rosemary
1 cup Water
One fourth teaspoon Garlic powder
1 Bay leaf; broken in half

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 Three fourths QT casserole, or spray w/ Pam. In
large bowl, combine all ingred. Place in casserole, cover tightly, bake 1
One fourth 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