Black-eyed peas and barley
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (16 oz) black-eye peas; rinsed & drained |
| ⅛ | teaspoon | Salt |
| 1 | cup | Chopped onions |
| ¼ | teaspoon | Pepper |
| ½ | cup | Chopped celery |
| ¼ | teaspoon | Dried thyme |
| ⅓ | cup | Uncooked barley |
| ¼ | teaspoon | Dried rosemary |
| 1 | cup | Water |
| ¼ | teaspoon | Garlic powder |
| 1 | Bay leaf; broken in half | |
Directions
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 1¾ QT casserole, or spray w/ Pam. In large bowl, combine all ingred. Place in casserole, cover tightly, bake 1 ¼ hours.
Stir once, halfway through cooking time.
Discard bay leaf before serving.
Posted to fatfree digest V97 #312 by Vegetarian Resource Center <vrc@...> on
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