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Prep Time: Cook Time: Total Time:
Black-Eyed Peas and Collards Casserole
1 cup dried black-eyed peas
2 1/2 cups water
2 tsps. canola oil
1 small onion, chopped
1/2 green pepper, chopped
4 ozs. mushrooms, sliced
2 cloves garlic, minced
12 ozs. collards, coarsely chopped
1/2 cup tomato sauce
1/4 cup ketchup
1 tbsp. molasses
3 tbsps. honey
1 1/2 tsps. dry mustard
1/4 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 saucepan addd 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.
Serves 4.
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Black-Eyed Peas and Collards Casserole
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Category: Recipes
Prep Time: Cook Time: Total Time:
Black-Eyed Peas and Collards Casserole
1 cup dried black-eyed peas
2 1/2 cups water
2 tsps. canola oil
1 small onion, chopped
1/2 green pepper, chopped
4 ozs. mushrooms, sliced
2 cloves garlic, minced
12 ozs. collards, coarsely chopped
1/2 cup tomato sauce
1/4 cup ketchup
1 tbsp. molasses
3 tbsps. honey
1 1/2 tsps. dry mustard
1/4 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 saucepan addd 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.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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