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Casserole Of Blackeyed Peas And Collards (prev)

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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Lowfat, Vegetarian 4 Servings

INGREDIENTS

1 c Dried black-eyed peas
2 1/2 c Water
Substitute two-cups cooked
BEPs
2 t Canola oil
1 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 T Molasses
3 T Honey
1 1/2 t Dry mustard
1/4 c Chopped fresh parsley
2 Hot pepper sauce, or more
2 Vinegar

INSTRUCTIONS

SOAK OVERNIGHT: In a large saucepan, combine the black-eyed peas and
water and let them soak overnight.  COOK BEANS (60 MINS) 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.  SAUTE (12MINS): 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 350F deg.  BAKE (20MINS) 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 (slighly  vented) and bake for 20    minutes.
>from Healthy Ideas at Prevention Mag NUT: Per serving 273 Calories,
3.4 g. (11% of calories). Cholesterol: 0 mg.; Fiber: 10.3 mg.;  Sodium:
38 mg.  >kitpath: tested. Add garnish of caramelize crescent-sliced
onion:  spray pan with vegetable spray and saute onion on a low heat
for 8  minutes then add 1/2 tsp. sugar and cook for another 8 minutes.
Add 1  tablespoon chopped fresh parsley; stir. QUICK METHOD: SAUTE as
directed. Add precooked BEP, such as New Canaan Farms (r) "Hill
Country Caviar." Mix; adjust seasonings, especially honey, vinegar  and
hot sauce, to taste >Eat-LF Archives at www.reggie.com 1998Feb  aka's:
BEPs, Black-eyed peas, Blackeyed Beans, Black Eye  notes: hmmm, hmmm,
good, like hoppin' john! MENU IDEAS: rice and/or  cornbread sticks;
chilled pear and/or grapes for dessert.  Recipe by: Prevention  (12/97)
Healthy Ideas  Posted to EAT-LF Digest by KitPATh
<phannema@wizard.ucr.edu> on Feb  05, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 131
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 0mg
Sodium: 49.9mg
Potassium: 440.7mg
Carbohydrates: 25.6g
Fiber: 4.5g
Sugar: 18.8g
Protein: 4.1g


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