2 tablespoons nonfat light cream
1 teaspoon garlic salt
1 clove garlic, peeled and chopped
1 tablespoon dried black-eyed peas
1 teaspoon dried kidney beans, crushed
1 teaspoon dried mung beans, crushed
3 teaspoons salt and 3 tablespoons oil
4 teaspoons liquid absorbed
1 cup fresh julienn pepper, finely chopped
Preheat oven to 425 degrees F (220 degrees C).
Broil beans, covered, for 1 hour; drain.
In a large pot, whisk together cream cheese, salt and garlic salt. Gradually whisk in peas, beans and mung beans. Cover and cook until kernels begin to split, about 7 minutes. Stir in crushed red pepper and malted wine, and bring to a boil. Reduce heat to low and simmer for 20 minutes, stirring occasionally. (Remove beans from heat)
Pour cooked beans through a sieve into a colander, and set aside to drain. Meanwhile, along with the pepper, fresh julienn spice pods, diced celery and crushed red pepper, bring clay soup with 2 tomatoes, 1 tablespoon water and 3 tablespoons crushed red pepper to a boil in a large pot.
While beans are cooking, combine cream cheese and garlic salt in a medium saucepan over low heat. When beans begin to get lighter, combine cream cheese mixture with black-eyed peas and dried yellow kidney beans. Cook over medium heat until beans are tender, stirring frequently.
While beans are cooking, saute julienn and celery spice pods in an 8x8 inch baking dish in very cold water. Meanwhile, heat oil and sprinkle cream cheese mixture over beans; stir gently until creamy. Stir in peas and red pepper; simmer for 5 minutes and spoon generous amount of sauce over potatoes, green beans and your favorite vegetables. Simmer covered for at least 1 hour. (Note: Cover casserole 12 hours or overnight, or until potatoes are tender and carrots are soft)