cochran%iris.usc.edu@usc.edu (Steve Cochran) (08/07/90)
In article <1990Aug3.220939.2743@mthvax.cs.miami.edu> rrb@seismo.CSS.GOV (Robert Blandford) writes: > >I would like some recipes using black-eyed peas, which I think are >widely unexploited. I agree. When looking for a good source of soluble fiber a couple of years ago, I decided that they provided the best, low-cost source. I have used two recipes of the last couple of years, the first I threw together from what was around, and the second I modifed from a Boston Baked Beans recipe (when I got tired of always eating the first). I use a Crok Pot, but a bean pot in the oven at about 300F for 8 hours should work as well. Steve -------------------------------------------------------------------- STEVE'S BLACKEYE PEAS Difficulty: Easy Time: 20 minutes preparation + overnight soak for peas + 6-15 hours cooking Yields: ~2.5-3 quarts cooked Blackeye Peas (1 cup contains about 10g. soluble fiber) Ingredients: 1 lb Blackeye Peas 2 16oz cans Stewed Tomatoes (chopped) 2 med Onions (coarse chopped) 3-4 stalks Celery, with leaves (chopped) ~3 cup Water Spices to taste (I use something like the following): 4 Tbl Worcestershire Sauce 2 Tbl Chili Power 2 Tbl Rice Vinegar (or more to taste) 3 med cloves Garlic (or 4 small) 2 tsp Basil 1 tsp Thyme 1 tsp Sage 2 leaves Bay Laurel 1/2 tsp Black pepper (or more to taste) 1/3 tsp Tabasco Sauce Preperation: Examine and sort the peas. Add 6-8 cups cold water and let stand overnight (or for 6-8 hours). Discard water and rinse the peas. Place the soaked peas in a crok pot and add the tomatoes, onions, celery and spices (vary spices as desired). Add water to cover and mix together. Cook on Low setting for 12-15 hours or High for 6-8 hours. (Add water if necessary to cover during cooking). Serve hot or cold -- it keeps in the refrigerator for upto one week. -------------------------------------------------------------------- Boston Baked Blackeye Peas Difficulty: Easy Time: 10 minutes preparation + overnight soak for peas + 6-15 hours cooking Yields: ~1.5-2 quarts cooked Blackeye Peas (1 cup contains about 10g. soluble fiber) Ingredients: 1 lb Blackeye Peas 1/2 cup Molasses 1 Tbl Mustard 1 tbs Thyme 1 tbs Sage ~2.5 cup Water Preperation: Examine and sort the peas. Add 6-8 cups cold water and let stand overnight (or for 6-8 hours). Discard water and rinse the peas. Place the soaked peas in a crok pot. Mix the Molasses, Mustard and spices with about 1/4 cup warm water and add to the peas. Add enough water to cover and cook on Low setting for 12-15 hours or High for 6-8 hours. Add water during cooking to keep the beans covered, but during the last hour or two, let the mixture thicken. Serve hot or cold -- it keeps in the refrigerator for upto one week. -------------------------------------------------------------------- -- ---------------------------------------------------------------------- Steven Cochran, Institute for Robotics and Intelligent Systems University of Southern California, Los Angeles, California 90089-0273 Phone: (Lab) 213-743-0990; (Home) 818-767-3812