20 oz. frozen peasCook peas until done. Mix beer, caraway, pepper, vinegar, water and breadcrumbs. Boil mixture. Add peas to mixture. Cook briefly.
1 cup beer (used Samual Adams Lager)
1/2 tsp caraway seed, ground
1/8 tsp pepper
3/4 cup breadcrumbs
2 Tbsp red wine vinegar
1 cup water
You may wish to use far less breadcrumbs, and make the sauce more
fluid. You may also wish to serve the peas and sauce seperately.
1/2 tsp pepperSoak peas about 8 hours and drain off liquid. Boil in new water until soft. They should be very soft. This takes a while. Mix vinegar, beer, pepper, caraway, and bread crumbs. Boil mixture.
1 1/2 tsp caraway seeds, ground
1/4 cup vinegar
2 1/3 cups beer (used German Beck beer)
2 slices fresh bread, crumbled
1 Tbsp dry breadcrumbs
1 cup water
1 lb dry peas (equiv. to @ 6 cups cooked peas (soaked and cooked soft))
Pour mixture over peas. Cook until it comes to a boil, or until the peas are soft enough. Add water if necessary.