| 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
A Message from our Provider:
“God is bigger than any church”
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