BLACK EYED PEAS A: OK AB: A B: A O: OK

  • 1 pkg Black-eyed Peas
    		• A: HB AB: A B: A O: HB
  • Spring Water
    		• A: HB AB: HB B: HB O: HB
  • 1-2 tbsp Miso
    		• A: HB AB: HB B: N O: N
  • 1 tbsp Brown Rice Syrup
    		• A: N AB: N B: N O: N
  • (or Barley Malt)
    		• A: HB AB: A B: A O: N
  • Sea Salt
    		• A: N AB: N B: N O: N
  • 1/4 c scallions , diced
    		• A: N AB: N B: N O: N
  • (or green onions) , diced
    		• A: N AB: N B: N O: N
  • 1-2 cloves Garlic , crushed
    		• A: HB AB: HB B: N O: HB
  • Spinach (opt)
    		• A: HB AB: N B: N O: HB
  • Mustard Greens (opt)
    		• A: N AB: HB B: HB O: A
  • Udon noodles (opt)
    		• A: U AB: U B: U O: U
  • (or Soba noodles) (opt)
    		• A: HB AB: A B: A O: O
    Rinse then soak black-eyed peas overnight or at least 6 hours. Place in large pan & cover with water with at least 1' of water over The peas. Cook until tender...aprox. 50 min.-1 hr. Add your garlic after about 40 minutes.

    After peas are tender, (make sure they are cooked through or you will be too stinky to live with later in the evening. ;-) you can drain excess water or

    leave it for a nice broth. Add miso to taste after taking off the beans off the heat, (Miso has live enzymes that direct heat kills.) rice or barley syrup, chives, and salt to taste.

    You can also add spinach or mustard greens for variety. Tastes great over udon or soba noodles too...

    Submitted by: ER4YT A Archives

    Copyright 2000 by ER4YT Recipe Project