Try this Casserole of Blackeyed Peas and Collards (Prev) recipe, or contribute your own.
Suggest a better descriptionSOAK 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
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 251 | ||
Calories from Fat: 34 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 135.5mg | 5 % | |
Potassium 710.6mg | 19 % | |
Total Carbohydrate 43.7g | 13 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 36.8g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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