Side Pannel
Casserole of Blackeyed Peas and Collards (Prev)
Casserole of Blackeyed Peas and Collards (Prev)
- Recipe Submitted by ADMIN on 09/26/2007
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
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, 3.4 g.
(11% of calories). Cholesterol: 0 mg.; Fiber: 10.3 mg.; Sodium: 38 mg.
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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