• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Casserole of Blackeyed Peas and Collards (Prev)

  • Recipe Submitted by on

Category: Vegetarian, Low Fat

 Ingredients List

  • 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.

>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.

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