Black eyed pea casserole

Are you looking for a dish that is quick, healthy, and flavorful? Look no further than black eyed pea casserole. As someone who values simplicity and nutritional balance, I can attest to the appeal of this recipe. With its rich blend of vegetables, lean protein, and whole grains, black eyed pea casserole is a meal that will satisfy your cravings and nourish your body. Plus, it’s incredibly easy to make, requiring minimal preparation time and effort. Whether you’re a busy professional or an active parent, this recipe is perfect for a weeknight dinner or a special occasion.

Why You Will Love This Recipe

I still remember the first time I tasted black eyed pea casserole. It was at a family reunion, and my aunt had spent all morning preparing the dish. The aroma of roasted vegetables and the sound of sizzling meat filled the air, making my stomach growl with anticipation. When I finally took a bite, I was blown away by the explosion of flavors and textures. The combination of tender black eyed peas, crunchy vegetables, and savory spices was absolute perfection. From that day on, I was hooked. I began experimenting with different ingredients and cooking techniques, and soon I had developed my own signature recipe for black eyed pea casserole.

Ingredients

To make black eyed pea casserole, you will need the following ingredients:

• 1 cup dried black eyed peas, soaked overnight and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn kernels
• 1 cup diced bell peppers
• 1 cup diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs

Step-by-Step Instructions for Making the Recipe

To make black eyed pea casserole, follow these simple steps:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. Stir in the smoked paprika, ground cumin, salt, and pepper. Cook for 1 minute, until the spices are fragrant.
5. Add the soaked and drained black eyed peas, frozen corn kernels, diced bell peppers, and diced tomatoes. Cook for 5-7 minutes, until the vegetables are tender.
6. In a large bowl, combine the cooked black eyed pea mixture, shredded cheddar cheese, and breadcrumbs. Mix well to combine.
7. Transfer the mixture to a 9×13 inch baking dish and bake for 25-30 minutes, until the top is golden brown and the casserole is hot and bubbly.

Expert Tips for Best Results

To get the best results from your black eyed pea casserole, make sure to soak the black eyed peas overnight and drain them well before cooking. This will help to reduce the cooking time and prevent the peas from becoming mushy. Additionally, use high-quality ingredients, such as fresh vegetables and real cheddar cheese, to give your casserole the best flavor. Finally, don’t be afraid to experiment with different spices and seasonings to give your black eyed pea casserole a unique twist.

Serving Suggestions

Black eyed pea casserole is a versatile dish that can be served at a variety of occasions. Try serving it as a main course for a weeknight dinner, or as a side dish at a holiday gathering. You can also serve it with a variety of toppings, such as sour cream, salsa, or shredded cheese, to give it an extra burst of flavor. For a fun twist, try serving the casserole in individual portions, such as ramekins or mini cast-iron skillets, to make it a fun and interactive meal.

Conclusion

In conclusion, black eyed pea casserole is a delicious and healthy recipe that is perfect for anyone looking for a quick and easy meal. With its rich blend of vegetables, lean protein, and whole grains, this dish is a great way to get your daily dose of nutrients. Whether you’re a busy professional or an active parent, black eyed pea casserole is a great option for a weeknight dinner or a special occasion. So why not give it a try today and see just how delicious and satisfying it can be?

Black Eyed Pea Casserole

A quick, healthy, and flavorful baked casserole featuring black eyed peas, colorful vegetables, and a cheesy, crunchy breadcrumb topping. Perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Soak Time 1 minute min

Total Time 50 minutes mins

Servings: 6 people

Course: Casserole, Main Course

Cuisine: American, Southern

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Casserole Base

• 1 cup dried black eyed peas soaked overnight and drained (cooked peas are not specified, assumed pre-cooked for short baking time, but text implies cooking starts with dried)
• 1 onion chopped
• 2 cloves garlic minced
• 1 cup frozen corn kernels
• 1 cup diced bell peppers
• 1 cup diced tomatoes
• 2 tablespoons olive oil

Seasonings & Topping

• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs

Equipment

• Large Skillet
• 9×13-inch Baking Dish

Method

 

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   2 tablespoons olive oil, 1 onion
3. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
   2 cloves garlic
4. Stir in the smoked paprika, ground cumin, salt, and pepper. Cook for 1 minute, until the spices are fragrant.
   1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper
5. Add the soaked and drained black eyed peas, frozen corn kernels, diced bell peppers, and diced tomatoes. Cook for 5-7 minutes, until the vegetables are tender. *Note: If using dried peas, they must be fully cooked (boiled/simmered) separately before this step.*
   1 cup dried black eyed peas, 1 cup frozen corn kernels, 1 cup diced bell peppers, 1 cup diced tomatoes
6. In a large bowl, combine the cooked black eyed pea mixture, shredded cheddar cheese, and breadcrumbs. Mix well. (For a crunchier top, reserve some cheese and all breadcrumbs for topping).
   1 cup shredded cheddar cheese, 1/2 cup breadcrumbs
7. Transfer the mixture to a 9×13 inch baking dish and bake for **25-30 minutes**, until the top is golden brown and the casserole is hot and bubbly.

Notes

Since the baking time is short (25-30 min), the black eyed peas **must be fully cooked and tender** before mixing them into the casserole base. The soaking step is not sufficient. Cooked canned peas or pre-cooked dried peas can be used. For a great crust, toss breadcrumbs with melted butter before topping the casserole.

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