1 cup dried black-eyed peas
2 1/2 cups water
2 tsp canola oil
1 small onion, chopped
1/2 green pepper, chopped
4 oz mushrooms, sliced
2 cloves garlic, minced
12 oz collards, coarsely chopped
1/2 cup tomato sauce
1/4 cup ketchup
1 tbsp molasses
3 tbsp honey
1 1/2 tsp dry mustard
1/4 cup chopped fresh parsley
2-3 drops hot-pepper sauce
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. < LI>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.