Recipe - Casserole Of Blackeyed Peas And Collards (Prev)

1 cup Dried blackeyed peas
2 One half cup Water
Substitute twocups cooked
BEPs
2 teaspoon Canola oil
1 small Onion; chopped
One half Green bell pepper; chopped
4 ounce Mushrooms; cut or sliced up
2 Cloves garlic; minced
12 ounce Collards; coarsely chopped
One half cup Reducedsodium tomato sauce
One fourth cup Reducedsodium ketchup
1 tablespoon Molasses
3 tablespoon Honey
1 One half teaspoon Dry mustard
One fourth cup Chopped fresh parsley
2 dr Hot pepper sauce; or more
2 dr Vinegar

SOAK OVERNIGHT: In a large saucepan, combine the blackeyed 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 mediumlow, cover and
simmer for 50 minutes, or until the beans are tender. Transfer the beans
and liquid to a 3quart nostick 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 blackeyed peas and cooking liquid, add the collard
mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley,
hotpepper 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 cut or sliced up onion: spray
pan with vegetable spray and saute onion on a low heat for 8 minutes then
add One half 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 EatLF Archives at
www.reggie.com 1998Feb

aka's: BEPs, Blackeyed 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 EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 05,
1998