1 cup dried black-eyed peas
1 can seedless diced tomatoes, drained — (about 14-oz.)…
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Archive for the ‘Beans and Legumes’ Category
Oriental foods and flavors combine with black-eyed peas in this sesame-accented main course.
In any authentic Southern cookbook, there will almost always be a recipe for Hoppin’ John, which is basically a combination of rice and black- eyed peas. To this basic recipe, each cook will addhis/her personal touches and I have added mine. White rice is traditional, but brown rice has more fiber. Tomatoes are optional. Mushrooms are a modern touch. In some areas, red pepper sauce or Tabasco sauce replaces the crushed red pepper. In Texas, Purple Hull peas are frequently used, with Picante Sauce served on the side. In Louisiana, Red Beans and Rice are the popular combination. In other places is found the combination of black beans and rice as the popular dish.
1 8 oz. can of salt-free tomato sauce
1 Tbs. Bragg’s Liquid Aminos or low sodium soy sauce (optional)…
French green lentils have a distinctive and delicious peppery flavor. Look for them in natural food stores and fine food markets. Brown lentils may be used as a substitute. Increase the cooking time to 50 minutes.
This is a fairly simple recipe that can be used at holiday times–it looks impressive and is generally well received!
1/4 cup water
4 green onions, white and some green parts, sliced
2 cloves garlic, minced
2 tbsp chili powder…
Here’s a delicious, fast chili suitable for the Fuhrman program. You can omit the corn completely and just use more zucchini if you’re trying to cut out grains. This is thick enough to serve as a filling for burritos.
This cooks really well in a pressure cooker – just put in everything except the vinegar and red pepper and cook the whole mess about 30-45 minutes. It would probably also do well in a slow-cooker/crock pot. Again, just put everything but the last two ingredients in and cook away!
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