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Black-Eyes
& Barley
from Vegetarian
Resource Center - Boston, USA
This isn't a "from scratch" recipe--its a quick & EASY one using
canned beans (but its VERY good--even friends who don't care for
black-eyes love it!).
It is from the Lean Luscious & Meatless cookbook. I am cooking it
today for New Year's luck!
- 2 16oz cans black-eye peas, rinsed & drained
- 1/8 tsp salt
- 1c chopped onions
- 1/4 tsp pepper
- 1/2c chopped celery
- 1/4 tsp dried thyme
- 1/3c uncooked barley
- 1/4 tsp dried rosemary
- 1 cup water
- 1/4 tsp garlic powder
- 1 bay leaf, broken in half
- (Can substitute 2 cups soymilk for 1 cup water)
Preheat oven to 350. Lightly oil a 1 3/4 QT casserole, or spray w/
Pam.
In large bowl, combine all ingred.
Place in casserole, cover tightly, bake 1 1/4 hours.
Stir once, halfway through cooking time.
Discard bay leaf before serving.
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