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Name: Boston Black-Eyed Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/3 c Molasses; 1 c Onions chopped; 1 c Beet greens chopped fresh; 3 c Water; 1 ts Salt; 1 tb Vegetable oil or butter; 1 ts Dry mustard (or Dijon); 4 c Blackeyed peas, fresh; 1/4 c Tamari soy sauce; 2 Garlic crushed

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INGREDIENTS

1/3 c Molasses
1 c Onions ; chopped
1 c Beet greens ; chopped fresh
3 c Water
1 ts Salt
1 tb Vegetable oil ; or butter
1 ts Dry mustard ; (or Dijon)
4 c Blackeyed peas, fresh
1/4 c Tamari soy sauce
2 Garlic ; crushed

Servings

INSTRUCTIONS

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. CompuCooks Kiosk. kitpatH nov97 Recipe by: New Recipes from Moosewood Restaurant

NOTES

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Boston Black-Eyed Peas

1/3 c Molasses
1 c Onions chopped
1 c Beet greens chopped fresh
3 c Water
1 ts Salt
1 tb Vegetable oil or butter
1 ts Dry mustard (or Dijon)
4 c Blackeyed peas, fresh
1/4 c Tamari soy sauce
2 Garlic crushed

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. CompuCooks  Kiosk.    kitpatH nov97    Recipe by: New Recipes from Moosewood Restaurant

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Nutrition

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Serving Size: 1 Serving (398g)
Recipe Makes: 4

Calories: 854
Calories from Fat: 51 (6%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 849.8mg		29 %
Potassium 2893.5mg		76 %
Total Carbohydrate 152g		45 %
	Dietary Fiber 25.6g	102 %
	Sugars, other 126.4g
Protein 55.5g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 854

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