Black-Eyed Peas and Collards Casserole Recipe

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 F. 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.