Casserole of Salt Cod and Potatoes
INGREDIENTS:
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
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
SOAK OVERNIGHT: In a large saucepan, combine the black-eyed peas and water and let them soak overnight.
COOK BEANS (60 MINS) In the same pan over high heat, bring the beans and the soaking liquid to a boil. Reduce the heat to medium-low, cover and simmer for 50 minutes, or until the beans are tender. Transfer the beans and liquid to a 3-quart no-stick baking dish.
SAUTE (12MINS): Rinse out the saucepan. Add the oil and warm over medium heat. Add the onions, green peppers and mushrooms and saute for 5 minutes, or until the mushrooms begin to release their liquid. Add the garlic and collards. Cover and cook, stirring occasionally, for 5 minutes, or until the collards are just wilted.
Preheat the oven to 350F deg.
BAKE (20MINS) To the black-eyed peas and cooking liquid, add the collard mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley, hot-pepper sauce and vinegar. Mix well. Cover (slighly vented) and bake for 20 minutes.
kitpath: tested. Add garnish of caramelize crescent-sliced onion: spray pan with vegetable spray and saute onion on a low heat for 8 minutes then add 1/2 tsp. sugar and cook for another 8 minutes. Add 1 tablespoon chopped fresh parsley; stir. QUICK METHOD: SAUTE as directed. Add precooked BEP, such as New Canaan Farms (r) "Hill Country Caviar." Mix; adjust seasonings, especially honey, vinegar and hot sauce, to taste Eat-LF Archives at
COOK BEANS (60 MINS) In the same pan over high heat, bring the beans and the soaking liquid to a boil. Reduce the heat to medium-low, cover and simmer for 50 minutes, or until the beans are tender. Transfer the beans and liquid to a 3-quart no-stick baking dish.
SAUTE (12MINS): Rinse out the saucepan. Add the oil and warm over medium heat. Add the onions, green peppers and mushrooms and saute for 5 minutes, or until the mushrooms begin to release their liquid. Add the garlic and collards. Cover and cook, stirring occasionally, for 5 minutes, or until the collards are just wilted.
Preheat the oven to 350F deg.
BAKE (20MINS) To the black-eyed peas and cooking liquid, add the collard mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley, hot-pepper sauce and vinegar. Mix well. Cover (slighly vented) and bake for 20 minutes.
kitpath: tested. Add garnish of caramelize crescent-sliced onion: spray pan with vegetable spray and saute onion on a low heat for 8 minutes then add 1/2 tsp. sugar and cook for another 8 minutes. Add 1 tablespoon chopped fresh parsley; stir. QUICK METHOD: SAUTE as directed. Add precooked BEP, such as New Canaan Farms (r) "Hill Country Caviar." Mix; adjust seasonings, especially honey, vinegar and hot sauce, to taste Eat-LF Archives at