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Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
Contributed by Vegetarians and Vegans from around the world
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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.