MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Casserole of Blackeyed Peas and Collards
 Categories: Vegetarian, Low-fat, Mushrooms, Beans, Vegetables
      Yield: 4 Servings

      1 c  Dried black-eyed peas
  2 1/2 c  Water
      2 ts Canola oil
      1 sm Onion; chopped
    1/2    Green bell pepper; chopped
      4 oz Mushrooms; sliced
      2    Cloves garlic; minced
     12 oz Collards; coarsely chopped
    1/2 c  Reduced-sodium tomato sauce
    1/4 c  Reduced-sodium ketchup
      1 tb Molasses
      3 tb Honey
  1 1/2 ts Dry mustard
    1/4 c  Chopped fresh parsley
      2 dr Hot pepper sauce or more
      2 dr 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 F. 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.

  From Healthy Ideas at Prevention Magazine

  Pat Hanneman:  Add a garnish of caramelize crescent-sliced onion
  and serve with cornbread sticks.

  Posted to EAT-LF by KitPATh

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