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Black-eyed Peas Cooked in Beer

1 c Dried black eyed peas
2 1/2 c Water
3 c Chopped turnips
3 c Chopped mushrooms
1 lg Onion, chopped
1 tb Apple juice concentrate
1/2 c Dark beer or stout
1/2 c Reserved bean stock
4 tb Wholewheat flour combined with just enough water to make a thin paste
2 tb Chopped parsley
2 tb Tomato puree (optional)
2 ts Soy sauce
1/2 ts Cinnamon
1/4 ts Ground cloves
Salt/pepper to taste (optional)


Cook peas in water until tender, about an hour. Drain and reserve 1/2 cup of the stock.

Preheat oven to 400 F/200 C. "Saute" the veggies in the apple juice for a few minutes. Stir in the flour/water mixture and cook and stir for a minute. Slowly add the beer and cook and stir for a minute. Slowly add the reserved bean stock and cook and stir for a minute. Add the remaining ingredients and gently boil for about 5 more minutes. Pour into a casserole. Bake, covered, for 1 hour.


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