Title: Boston black-eyed peas
 Categories: Compucook, Vegetarian
      Yield: 4 Servings
 
      4 c  Blackeyed peas; fresh (about
           -20-oz frozen)
      3 c  Water
      1 ts Salt
      1 tb Vegetable oil; or butter
      2    Garlic cloves; crushed
      1 c  Chopped onions
      1 c  Beet greens; chopped fresh
    1/4 c  Tamari soy sauce
    1/3 c  Molasses
      1 ts Dry mustard; (or Dijon)
 
  GREENS: beets, collards, chard, spinach -- optional.
  
  Bring the salted water to a boil in a saucepan. Add the black-eyed
  peas. Cover and return to a boil, then lower the heat and simmer
  until just tender, about 15 minutes. Saute the garlic and onions in
  the butter or oil until the onions are just translucent. If you
  choose to add greens, mix them into the onions and continue to saute
  until greens wilt. Mix together the soy sauce, molasses and mustard
  and set aside. Drain the black-eyed peas, saving a cup of the liquid.
  In the saucepan, stir together the drained peas, the sauteed onion
  mixture and the molasses-soy sauce. Cover and simmer on very low heat
  for 10 to 15 minutes stirring frequently. During this simmer there is
  some danger of sticking or scorching, so watch closely, adding a
  little of the pea stock if the sauce becomes too thick.
  
  Recipe from NEW RECIPES FROM MOOSEWOOD RESTAURANT, by The Moosewood
  Collective