Black-eyed Peas And Collards Casserole |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Got this in my e-mail and boy it sound good Ingredients:
1 cup dried black-eyed peas |
2 1/2 cups water |
2 tsp canola oil |
1 small onion, chopped |
1/2 green pepper, chopped |
4 oz mushrooms, sliced |
2 cloves garlic, minced |
12 oz collards, coarsely chopped |
1/2 cup tomato sauce |
1/4 cup ketchup |
1 tbsp molasses |
3 tbsp honey |
1 1/2 tsp dry mustard |
1/4 cup chopped fresh parsley |
2-3 drops hot-pepper sauce |
Directions:
1. In a large saucepan, combine the black-eyed peas and water and let them
2. soak overnight. When ready to cook bring the beans and the liquid to a
3. boil over high heat. Reduce heat to medium-low, cover and simmer until the
4. beans are tender, about 50 minutes. Transfer the beans and liquid to a
5. 3-quart no-stick baking dish. In saucepan addd the oil and warm over
6. medium heat. Add the onions, green peppers and mushrooms and saute for
7. about 5 minutes Add the garlic and collards. Cover and cook, stirring
8. occasionally, for 5 minutes, or until the collards are just wilted.
9. Preheat the oven to 350 degrees F. To the black-eyed peas and liquid, add
10. the collard mixture, tomato sauce, ketchup, molasses, honey, mustard,
11. parsley and hot-pepper sauce. Mix well. Cover and bake for 20 minutes.
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