Bake 350 for 2 hours
(begin preparation 1 night before you serve)
2 cups black eyed peas
pick thru beans and discard : discolored, winkled, broken beans
1 strip kombu seaweed, rinse
At night: place beans in pot, cover generously with water, add kombu. Bring to a high boil. Skim off foam with a spoon. Turn heat down so beans simmer for 20 minutes. Turn off heat. Cover and leave overnight.
In the morning:
Preheat oven to 350 degrees. In a bread pan, place 1 inch of water.
one pound of turnips, which have been rinsed and scrubbed. Pierce with fork. Bake at 350 for 1.5 – 2 hours, until tender. Mash or blend turnips with the baking water.
Beans: check beans so see if they are almost cooked thoroughly, still firm and not mushy. Drain beans. Chop kombu and add to beans.
In bottom of heavy lidded pot or large casserole dish:
Saute: 1.5 cups chopped leek in 2 Tblsp butter or olive oil until tender.
In a small bowl mix:
1 Tblsp ponzu (or lemon juice), 1 Tblsp olive oil
1.5 Tblsp of molasses and 2 Tblsp of rice vinegar
1/2 tsp hickory smoked salt
To casserole, add mashed turnips, 2.5 cups fresh fennel fronds, chopped, bulb grated,
DRAINED beans. Add liquid mixture, above. Mix. Press mixture down, making a flat surface. Place 6 strips of uncooked bacon over the surface.
Cover pot and bake in center of oven for 2 hours at 350 degrees. Remove bacon and chop. Chop up fresh parsley (1 cup) and 6 green onions. Mix these into beans.
Bring pot to the table hot.
Grounding. Moves fluids. Opens Heart and air passages in chest. Relaxes the Kidneys. Energizes all limbs. Relaxes the brain and thinking, jaw, and tensions throughout body. Opens sinuses. Revitalizes. Supports Stomach and Spleen, Lungs and Liver. Yin tonic, supports blood circulation.