Casserole Of Blackeyed Peas And Collards (Prev)
Casserole Peas Vegetarian Low Fat
Last updated 10/4/2011 8:12:10 PM. Recipe ID 40595. Report a problem with this recipe.
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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
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
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