Side Pannel
Boston Black-Eyed Peas
Ingredients List
- 4 c Blackeyed peas; fresh (about
- -20-oz frozen)
- 3 c Water
- 1 ts Salt
- 1 tb Vegetable oil; or butter
- 2 Garlic cloves; crushed
- 1 c Chopped onions
- 1 c Beet greens; chopped fresh
- 1/4 c Tamari soy sauce
- 1/3 c Molasses
- 1 ts Dry mustard; (or Dijon)
Directions
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.
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.
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