Black-Eyed Pea Cassolette

1. 1

   Soak peas 12 hours.

2. 2

   Drain peas, cover with plenty of water and simmer 1 hour until peas are tender. Add 1/2 teaspoon salt at the end of the cooking period. You will end up with about 3 cups cooked peas.

3. 3

   You can use canned black-eyed peas instead.

4. 4

   In the meantime, remove the stalks of the kale and chop roughly. Cook in a little water in a large pan on low heat until kale is wilted and soft, about 20 minutes.

5. 5

   Clean the mushrooms. Dice them into 3/4 inch pieces.

6. 6

   Slice garlic and briefly saute on medium-high heat.

7. 7

   Add mushrooms to the pan with salt and pepper.

8. 8

   Finely chop 1 tablespoon of parsley and add to the mushrooms.

9. 9

   When mushrooms have browned, add a little water, reduce heat to low and braise, covered, 15 minutes.

10. 10

    Dissolve the tomato paste in 1/2 cup water.

11. 11

    Slice the sun-dried tomatoes.

12. 12

    Mix all the ingredients together into an ovenproof dish and bake at 350 for an hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.