Casserole of blackeyed peas and collards (prev)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried black-eyed peas |
| 2½ | cup | Water |
| Substitute two-cups cooked BEPs | ||
| 2 | teaspoons | Canola oil |
| 1 | small | Onion; chopped |
| ½ | Green bell pepper; chopped | |
| 4 | ounces | Mushrooms; sliced |
| 2 | 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 |
Directions
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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