Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.33 Kcal (780 kJ) | ||
| Calories from fat | 47.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.31g | 8% | |
|---|---|---|---|
| Sodium | 414.68mg | 17% | |
| Potassium | 353.26mg | 8% | |
| Total Carbs | 26.59g | 9% | |
| Sugars | 14.7g | 59% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 3.46g | 7% | |
| Vitamin C | 36.4mg | 61% | |
| Iron | 0.9mg | 5% | |
| Calcium | 167.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 65.33 Kcal (274 kJ) | ||
| Calories from fat | 16.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 8% | |
|---|---|---|---|
| Sodium | 145.4mg | 17% | |
| Potassium | 123.86mg | 8% | |
| Total Carbs | 9.32g | 9% | |
| Sugars | 5.15g | 59% | |
| Dietary Fiber | 1.34g | 15% | |
| Protein | 1.21g | 7% | |
| Vitamin C | 12.8mg | 61% | |
| Iron | 0.3mg | 5% | |
| Calcium | 58.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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