Casserole of Blackeyed Peas and Collards (Prev)

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Casserole of Blackeyed Peas and Collards (Prev) Ingredients

1 c Dried black-eyed peas	1/2 c Reduced-sodium tomato sauce
2 1/2 c Water	1/4 c Reduced-sodium ketchup
Substitute two-cups cooked	1 tb Molasses
2 ts Canola oil	3 tb Honey
1 sm Onion; chopped	1 1/2 ts Dry mustard
1/2 Green bell pepper; chopped	1/4 c Chopped fresh parsley
4 oz Mushrooms; sliced	2 dr Hot pepper sauce; or more
2 Cloves garlic; minced	2 dr Vinegar
12 oz Collards; coarsely chopped

Instructions for Casserole of Blackeyed Peas and Collards (Prev)

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, 3.4 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 1/2 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 akas: 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 on Feb 05, 1998

Main Ingredient: PeasCuisine: Uncategorized

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