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black eyed pea casserole

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Soak Time 1 minute
Total Time 50 minutes
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
  • 9x13-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 9x13 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.