BLACK EYED PEAS | A: OK | AB: A | B: A | O: OK
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
A: HB | AB: A | B: A | O: HB
| A: HB | AB: HB | B: HB | O: HB
| A: HB | AB: HB | B: N | O: N
| A: N | AB: N | B: N | O: N
| A: HB | AB: A | B: A | O: N
| A: N | AB: N | B: N | O: N
| A: N | AB: N | B: N | O: N
| A: N | AB: N | B: N | O: N
| A: HB | AB: HB | B: N | O: HB
| A: HB | AB: N | B: N | O: HB
| A: N | AB: HB | B: HB | O: A
| A: U | AB: U | B: U | O: U
| A: HB | AB: A | B: A | O: O
| |
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