Instructions: 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 (slightly vented) and bake for 20 minutes.

)from Healthy Ideas at Prevention Mag NUT:

)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

akas: BEPs, Black-eyed peas, Blackeyed Beans, Black Eye

NOTES : I liked stir fried collards - only a little crunchy and not slippery. They are good.

hmmm, hmmm, good, like hoppin john! MENU IDEAS: rice and/or cornbread sticks; chilled pear and/or grapes for dessert.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.