I made a waterless dish tonight. I put, in this order, onion, garlic, black-eyed peas, chopped (1/4″ cubes) Japanese sweet potato, and cabbage into a large Saladmaster stock pan.
I cooked waterlessly – i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes. I mixed in lemon juice, salt, lemon pepper, cumin, and turmeric.
Ideas for the future
Labels: Beans, Gluten Free, No Added Fat, Saladmaster, Sweet Potato, Waterless cooking