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Black Eyed Peas And Collards Casserole
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- #53222
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
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 tomato sauce
1/4 cup ketchup
1 tablespoon molasses
3 tablespoons honey
1 1/2 teaspoon dry mustard
1/4 cup chopped fresh parsley
2 drops hot pepper sauce
directions
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 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 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.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 26, 2017
This was good, but will need some tweaking to suit my tastes. The sweet:hot was off for me. The next time I make this, I will decrease the honey significantly and increase the dry mustard a little and the hot sauce a lot.