Black-Eyed Peas and Collards Casserole
From Sara Calhoun
- 1 cup dried black-eyed peas
- 3½ cups water
- 2 teaspoons canola oil
- 1 small onion chopped
- ½ green pepper, chopped
- 4 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 12 ounces collards, coarsely chopped
- ½ cup tomato sauce
- ¼ cup ketchup
- 1 tablespoon molasses
- 3 tablespoons honey
- 1½ teaspoons dry mustard
- ¼ cup chopped fresh parsley
- 2 to 3 drops hot-pepper sauce
In a large saucepan, combine the black-eyed peas and water and let them soak overnight. When ready to cook, bring the beans and the liquid to a boil over high heat. Reduce heat to medium-low, cover and simmer until the beans are tender, about 50 minutes. Transfer the beans and liquid to a 3-quart no-stick baking dish. In a saucepan add the oil and warm over medium heat. Add the onions, green peppers and mushrooms and saute for about 5 minutes.
Add the garlic and collards. Cover and cook, stirring occasionally, for 5 minutes or until the collards are just wilted. Preheat the oven to 350 degrees. To the black-eyed peas and liquid, add the collard mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley and hot-pepper sauce. Mix well. Cover and bake for 20 minutes.
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