• 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

1. In a large saucepan, combine the black-eyed peas and water and let them soak overnight.
2. When ready to cook bring the beans and the liquid to a boil over high heat.
3. Reduce heat to medium-low, cover and simmer until the beans are tender, about 50 minutes.
4. Transfer the beans and liquid to a 3-quart no-stick baking dish.
5. In saucepan addd the oil and warm over medium heat. < LI>Add the onions, green peppers and mushrooms and saute for about 5 minutes
6. Add the garlic and collards.
7. Cover and cook, stirring occasionally, for 5 minutes, or until the collards are just wilted.
8. Preheat the oven to 350 degrees F.
9. To the black-eyed peas and liquid, add the collard mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley and hot-pepper sauce.
10. Mix well.
11. Cover and bake for 20 minutes.