Recipe - Boston Black Bean Soup

4 cup Blackeyed peas; fresh (about
20oz frozen)
3 cup Water
1 teaspoon Salt
1 tablespoon Vegetable oil; or butter
2 Garlic cloves; crushed
1 cup Chopped onions
1 cup Beet greens; chopped fresh
One fourth cup Tamari soy sauce
1/3 cup Molasses
1 teaspoon Dry mustard; (or Dijon)

GREENS: beets, collards, chard, spinach optional.

Bring the salted water to a boil in a saucepan. Add the blackeyed peas.
Cover and return to a boil, then lower the heat and simmer until just
tender, about 15 minutes. Saute the garlic and onions in the butter or oil
until the onions are just translucent. If you choose to add greens, mix
them into the onions and continue to saute until greens wilt. Mix together
the soy sauce, molasses and mustard and set aside. Drain the blackeyed
peas, saving a cup of the liquid. In the saucepan, stir together the
drained peas, the sauteed onion mixture and the molassessoy sauce. Cover
and simmer on very low heat for 10 to 15 minutes stirring frequently.
During this simmer there is some danger of sticking or scorching, so watch
closely, adding a little of the pea stock if the sauce becomes too thick.

Recipe from NEW RECIPES FROM MOOSEWOOD RESTAURANT, by The Moosewood
Collective © 1987, used with permission of Ten Speed Press. CompuCook's
Kiosk.

kitpatH nov97

Recipe by: New Recipes from Moosewood Restaurant