Boston black-eyed peas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Blackeyed peas; fresh (about 20-oz frozen) |
| 3 | cups | Water |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Vegetable oil; or butter |
| 2 | Garlic cloves; crushed | |
| 1 | cup | Chopped onions |
| 1 | cup | Beet greens; chopped fresh |
| ¼ | cup | Tamari soy sauce |
| ⅓ | cup | Molasses |
| 1 | teaspoon | Dry mustard; (or Dijon) |
Directions
GREENS: beets, collards, chard, spinach -- optional.
Bring the salted water to a boil in a saucepan. Add the black-eyed 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 black-eyed peas, saving a cup of the liquid. In the saucepan, stir together the drained peas, the sauteed onion mixture and the molasses-soy 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
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