Recipe - Black Eyed Peas Cooked In Beer

1 cup Dried black eyed peas
2 One half cup Water
3 cup Chopped turnips
3 cup Chopped mushrooms
1 lg Onion, chopped
1 tablespoon Apple juice concentrate
One half cup Dark beer or stout
One half cup Reserved bean stock
4 tablespoon Wholewheat flour combined
with just enough water to
make a thin paste
2 tablespoon Chopped parsley
2 tablespoon Tomato puree (optional)
2 teaspoon Soy sauce
One half teaspoon Cinnamon
One fourth teaspoon Ground cloves
Salt/pepper to taste
(optional)

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 One half 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