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Black-Eyed Peas and Collards Casserole Recipe

Ingredients

How to make it

  • In a large saucepan, combine the black-eyed peas and water and let them
  • soak overnight. When ready to cook bring the beans and the liquid to a
  • boil over high heat. Reduce heat to medium-low, cover and simmer until the
  • beans are tender, about 50 minutes. Transfer the beans and liquid to a
  • 3-quart no-stick baking dish. In saucepan addd the oil and warm over
  • medium heat. Add the onions, green peppers and mushrooms and saute for
  • about 5 minutes 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 degrees F. To the black-eyed peas and liquid, add
  • the collard mixture, tomato sauce, ketchup, molasses, honey, mustard,
  • parsley and hot-pepper sauce. Mix well. Cover and bake for 20 minutes.

Reviews & Comments 3

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    " It was excellent "
    cuzpat ate it and said...
    Very nice and comfy!
    Was this review helpful? Yes Flag
    " It was excellent "
    snowcat17 ate it and said...
    This is what i was looking for.. a 'down' home 'southern' dish!!! lovin it.. gonna make soon.. after holiday HIGH FIVE FORKS!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    goodeat ate it and said...
    So good!
    Was this review helpful? Yes Flag

The Cook

hungrybear Miner, MO

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