Title: Casserole of blackeyed peas and collards (prev)
 Categories: Vegetarian, Lowfat
      Yield: 4 Servings
 
      1 c  Dried black-eyed peas
  2 1/2 c  Water
           Substitute two-cups cooked
           -BEPs
      2 ts Canola oil
      1 sm Onion; chopped
    1/2    Green bell pepper; chopped
      4 oz Mushrooms; sliced
      2    Cloves garlic; minced
     12 oz Collards; coarsely chopped
    1/2 c  Reduced-sodium tomato sauce
    1/4 c  Reduced-sodium ketchup
      1 tb Molasses
      3 tb Honey
  1 1/2 ts Dry mustard
    1/4 c  Chopped fresh parsley
      2 dr Hot pepper sauce; or more
      2 dr 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.