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From: Deborah (Recipes.vegsource.com)
Subject:         black-eyed pea ideas
Date: August 22, 2010 at 6:07 pm PST

In Reply to: Need black-eyed pea ideas posted by Mike on August 20, 2010 at 2:59 pm:

Canned beans are great for when you are in a hurry
or just want to save time and work. They are
not inferior to home-cooked ones. Rinse before
using, to cut down on sodium and reduce the
"canned" taste.

---

One of the things I like best about black-eyed peas
is that, unlike most beans their size, they do not
require pre-soaking before cooking. Less work! :)

---

Black-Eyed Peas and Variations

2 cups black-eyed peas, picked over and rinsed
8 cups water
2 large onions, peeled and diced
Pinch of turmeric (optional)
3 garlic cloves, peeled and minced
Salt and pepper

In a large pot, bring water and peas to a boil.
Boil 10 minutes (watch for boil-overs), skimming off any dark scum.
Add onions, garlic, and turmeric.
Turn heat to medium, and cook for about 1 & 1/2 hours, or until peas are tender.
Season with salt and pepper.

Freeze in heavy plastic freezer bags, and season each batch as you use it.

----

To Use:

Add the following flavorings (to taste) to thawed beans, and heat to boiling. Serve.

BBQ: BBQ sauce, Liquid Smoke, onion, garlic, bakon bits.

Cajun: Sauteed bell pepper, onion, celery, and chopped jalapenos.

Southern: Sauteed veggie sausage, onion, ketchup, few dashes vinegar.

Asian: Miso, garlic, ginger, sugar, sesame oil.

Hawaiian: Onions, brown sugar, pineapple.

----

NOTE:
To use other types of beans, soak them overnight.
Then drain, and proceed with recipe.


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