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Old 06-25-2007, 02:54 PM
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Join Date: Apr 2005
Location: kc mo
Posts: 408

3/4 c Pre-soaked blackeye peas
3 c Water
1 md Onion -- chopped
1 sm Green or red pepper -- chopped
2 Garlic cloves
-- peeled and chopped
1/2 ts Paprika
1/2 ts Dried thyme -- -OR-
1 -Sprig of fresh thyme
1/4 ts Cinnamon
2 Bay leaves
1 tb Tomato puree
1 tb Soy sauce
Chili -- to taste
Salt -- to taste
1 Piece of creamed coconut
- (approximately 1 inch)

Cover the beans with water and bring to the boil. Add
all the ingredients, except the creamed coconut and
stir. Simmer for 45 minutes or until the beans are
cooked and the liquid is reduced. Stir in the creamed
coconut and adjust the seasoning if necessary. The
stew should be hearty and thick. Carrots or other
vegetables can be added to the stew 10 minutes before
it is done.

Note: Commercially-made, good quality creamed coconut
can be bought in 7 ounce packets. Available in most
supermarkets, grocery and health shops, it can be
stored for weeks in the refrigerator, to be used in
sauces, stews, desserts and drinks.
Margaret Ball
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