| PEAS PLEASE |
| 2 CUPS SNOW PEAS OR SUGAR SNAP PEAS |
1 TABLESPOON GINGER ROOT |
| 1 TABLESPOON OLIVE OIL |
2 CUPS PEAS |
| 3 TABLESPOONS ORANGE JUICE |
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| Remove stems from snow peas or snap peas. Snap peas into bite-size pieces. Set aside. Peel and finely chop ginger root. Heat oil in large frypan over medium high heat. Add ginger. Cook and stir about 1 minute. Ginger should be fragrant. Add sugar snap peas to frypan. Cook and stir until crisp-tender, about 3 minutes. Add peas and orange juice to frypan. Cook and stir until hot, about 2 minutes. Remove frypan from heat and serve immediately. |
| PINTO BEANS |
| 1 POUND PINTO BEANS |
1 LARGE ONION, CHOPPED |
| 2 FRESH TOMATOES, DICED |
2 JALAPENO PEPPERS, CHOPPED |
| 1/4 POUND BUTTER |
SALT AND PEPPER TO TASTE |
Cover pinto beans with water and soak overnight. Drain water, recover with fresh water and cook slowly until done. Drain liquid. Saute 1 large chopped onion, fresh tomatoes, and jalapeno peppers chopped without seeds in butter, salt and pepper to taste. Pour in beans and add one can of beer, simmer for 30 minutes.
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