Casserole of Blackeyed Peas and Collards (Prev)
| Yield: | 4 Servings |
| Categories: | Low-Fat, Vegetarian |
| 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 |
Advertisement