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. 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.