Makes 5 servings
Black-eyed peas are a traditional good-luck dish for New Year’s Day.
- 3 cups canned black-eyed peas
- 2-1/2 cups water
- 2 teaspoon canola or olive oil
- 1 small onion, chopped
- 1 small green pepper, chopped
- 4 oz mushrooms, sliced
- 2 cloves garlic, minced
- 12 oz collard greens, coarsely chopped (fresh or frozen)
- 1/2 cup tomato sauce
- 1/4 cup ketchup
- 1 tablespoon molasses
- 3 tablespoon honey
- 1-1/2 teaspoon dry mustard
- 1/4 cup chopped fresh parsley
- 2-3 drops hot pepper sauce
Preheat the oven to 350 degrees Fahrenheit. Pour beans (and their liquid) into a 3-quart no-stick baking dish. Add oil to a saucepan and warm over medium heat. Add the onions, green peppers and mushrooms and sauté for about 5 minutes. Add the garlic and collards. Cover and cook, stirring occasionally, for 5 minutes, or until the collards are just wilted. Add the collard mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley and hot-pepper sauce to the black-eyed peas and liquid. Mix well. Cover and bake for 20 minutes.
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