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Casserole of Blackeyed Peas and Collards (Prev)

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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Vegetarian, Lowfat 4 Servings

INGREDIENTS

1 c Dried black-eyed peas
2 1/2 c Water
Substitute two-cups cooked BEPs
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

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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