The Loma Prietan - March/April 2001
Cooking Green Recipe
Serve over rice or mashed potatoes, roll in a tortilla, or thin with a little water and extra seasoning to make a hearty soup. Serve with braised collards or other greens for a supremely satisfying Southern supper. Tip: This casserole can be made ahead and baked just before serving or baked and then warmed up later. It is delicious either way.
- 2 cups dried black eyed peas (soak at least 6 hours)
- 1 cup chopped onions
- 1 28-oz. can crushed tomatoes
- 1/4-1/2 cup water
- 2 1/2 tsp. salt
- 2 Tbsp. vegetarian (soy) "baco bits"*
- 2 Tbsp. raw sugar or molasses
- 3 tsp. prepared mustard
- 1/2 tsp. anchovy-free Worcestershire sauce*
- 1/4 tsp. garlic powder
- 1/4 tsp. crushed red pepper flakes
Spices blended together in a small bowl:
- 1/4 tsp. pepper
- 1/2 tsp. rosemary
- 1 tsp. oregano
- 1/2 tsp. thyme
*Soy baco-bits and anchovy-free Worcestershire sauce can be found in natural food markets.
In a large saucepan, cover blackeyes with 3 inches of water and soak 6 hours or overnight. Drain, rinse, and cover peas with water. Bring to a boil and simmer until barely tender (about 1/2 hour). Drain cooked peas well, and set them aside.
In a large saucepan braise the chopped onions in a little water until they are tender. Add the cooked black eyed peas. Then stir in the remaining ingredients, including the spices.
Pour entire mixture into a deep casserole dish and bake uncovered at 375° for 1 hour or more, until most liquid bakes off and sauce thickens. Serves 6-8.
Copyright, Kay Bushnell