CASSEROLE OF BLACKEYED PEAS AND COLLARDS

1 cup dried black-eyed peas*
2 1/2 cups water*
2 teaspoons canola oil
1 small onion, chopped
1/2 green bell pepper, chopped
4 ounces mushrooms, sliced
2 cloves garlic, minced
12 ounces collards, coarsely chopped
1/2 cup reduced-sodium tomato sauce
1/4 cup reduced-sodium ketchup
1 tablespoon molasses
3 tablespoons honey
1 1/2 teaspoons dry mustard
1/4 cup chopped fresh parsley
2 drops hot pepper sauce or more
2 drops vinegar

In a large saucepan, combine the black-eyed peas and water and let them soak overnight.*

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.

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 350 degrees F (175-180C)

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 (slightly vented) and bake for 20 minutes. Serve hot.

*Two cups cooked black-eyed peas may be substituted for the dried black-eyed peas and water. Do not soak overnight.

Servings: 4
Per serving: 273 Calories, 3.4 g. (11% of calories). Cholesterol: 0 mg.; Fiber: 10.3 mg.; Sodium: 38 mg.] Tested 02/98

Serve with rice and/or cornbread sticks; chilled pear and/or grapes for dessert

Source: Prevention