Casserole of blackeyed peas and collards (prev)

Yield: 4 Servings

Measure Ingredient
1 cup Dried black-eyed peas
2½ cup Water
\N \N Substitute two-cups cooked BEPs
2 teaspoons Canola oil
1 small Onion; chopped
½ \N Green bell pepper; chopped
4 ounces Mushrooms; sliced
2 \N Cloves garlic; minced
12 ounces Collards; coarsely chopped
½ cup Reduced-sodium tomato sauce
¼ cup Reduced-sodium ketchup
1 tablespoon Molasses
3 tablespoons Honey
1½ teaspoon Dry mustard
¼ cup Chopped fresh parsley
2 drops Hot pepper sauce; or more
2 drops Vinegar

SOAK OVERNIGHT: In a large saucepan, combine the black-eyed peas and water and let them soak overnight.

COOK BEANS (60 MINS) In the same pan over high heat, bring the beans and the soaking liquid to a boil. Reduce the heat to medium-low, cover and simmer for 50 minutes, or until the beans are tender. Transfer the beans and liquid to a 3-quart no-stick baking dish.

SAUTE (12MINS): Rinse out the saucepan. Add the oil and warm over medium heat. Add the onions, green peppers and mushrooms and saute for 5 minutes, or until the mushrooms begin to release their liquid. Add the garlic and collards. Cover and cook, stirring occasionally, for 5 minutes, or until the collards are just wilted.

Preheat the oven to 350F deg.

BAKE (20MINS) To the black-eyed peas and cooking liquid, add the collard mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley, hot-pepper sauce and vinegar. Mix well. Cover (slighly vented) and bake for 20 minutes.

>from Healthy Ideas at Prevention Mag NUT: Per serving 273 Calories, 3⅖ g.

(11% of calories). Cholesterol: 0 mg.; Fiber: 10.3 mg.; Sodium: 38 mg.

>kitpath: tested. Add garnish of caramelize crescent-sliced onion: spray pan with vegetable spray and saute onion on a low heat for 8 minutes then add ½ tsp. sugar and cook for another 8 minutes. Add 1 tablespoon chopped fresh parsley; stir. QUICK METHOD: SAUTE as directed. Add precooked BEP, such as New Canaan Farms (r) "Hill Country Caviar." Mix; adjust seasonings, especially honey, vinegar and hot sauce, to taste >Eat-LF Archives at www.reggie.com 1998Feb

aka's: BEPs, Black-eyed peas, Blackeyed Beans, Black Eye notes: hmmm, hmmm, good, like hoppin' john! MENU IDEAS: rice and/or cornbread sticks; chilled pear and/or grapes for dessert.

Recipe by: Prevention (12/97) Healthy Ideas Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 05, 1998

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