Black Eyed Pea Casserole Recipe
I absolutely love this recipe because it’s a vibrant, one-pot wonder that combines hearty black-eyed peas with colorful veggies and melty cheese, making it both comforting and super satisfying. Plus, it’s packed with flavor and easy to whip up, which fits perfectly into my busy lifestyle and lets me enjoy a delicious, home-cooked meal without spending all day in the kitchen!
I enjoy creating nutritious and filling meals, and this Black Eyed Pea Casserole is a perfect example. It’s way more than just a bunch of black-eyed peas.
It’s got bell peppers, corn, and some other delicious stuff too. And though it’s not a traditional casserole, the way I see it, anything that you can layer, top with cheese, and put in the oven qualifies as a casserole.
Ingredients
Black-Eyed Peas:
High in protein and fiber, which promote feelings of fullness and support healthy digestion.
Olive Oil:
Fats that are healthy for the heart and excellent for cooking and flavor enhancement.
Onion:
Adds depth and sweetness, full of antioxidants.
Garlic:
Delivers bold taste, boosts immune health.
Bell Peppers:
Rich in vitamin C, provides sweetness and brilliant color.
Corn:
Sugary and satisfying, gives your body energy.
Diced Tomatoes:
Succulent and sharp, high in lycopene, they are good for your heart.
Cumin:
Spicy and earthy, aids digestion and amps up flavor.
Cheddar Cheese:
It is creamy and savory and adds protein and calcium.
Ingredient Quantities
- 1 cup dried black-eyed peas, soaked overnight
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 cup vegetable broth
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- 1 cup cooked brown rice (optional)
Instructions
1. Set your oven to 350°F (175°C) to preheat.
2. The soaked black-eyed peas should be drained and rinsed. In a pot, they should be covered with water and brought to a boil. The heat should then be reduced and the peas allowed to simmer for about 30 minutes. They should be tender when done, and then drained and set aside.
3. In a considerable frying pan, warm olive oil on a medium flame. Toss in the diced onion and allow it to spend about 3 minutes in the heat, stirring occasionally, until it begins to turn tender.
4. Add the minced garlic, red and green bell peppers to the skillet. Cook for an additional 5 minutes until the peppers are softened.
5. Combine the corn, diced tomatoes (with juice), cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 more minutes to blend flavors.
6. Combine the black-eyed peas and vegetable broth in the skillet. Bring to a simmer and cook for 5 minutes.
7. When using, add the cooked brown rice and cook for an additional 2 minutes until thoroughly heated.
8. Put the mixture into a casserole dish that has been greased and spread it evenly.
9. The cheddar cheese, now in shredded form, should be evenly scattered over the top of the casserole.
10. Put in the preheated oven to bake for 20 to 25 minutes, until the bubbly cheese has melted. If you want, you can garnish with cilantro before serving.
Equipment Needed
1. Oven
2. Pot
3. Large frying pan
4. Cutting board
5. Chef’s knife
6. Measuring cups
7. Measuring spoons
8. Wooden spoon or spatula
9. Colander or strainer
10. Casserole dish
11. Grater (for shredding cheese)
12. Ladle or large spoon (for serving)
FAQ
- Q: Can I use canned black-eyed peas instead of dried?A: Yes, you can use canned black-eyed peas. Before adding them, make sure to drain and rinse them, and adjust the cooking time so it is less than called for with dried peas.
- Q: How can I make this casserole vegan?Omitting the cheddar cheese or using a place-based cheese alternative makes it vegan.
- Q: Can I freeze the casserole for later?A: Yes, let the casserole cool completely before transferring it to an airtight container. You can then store it in the freezer for up to three months.
- Q: Can I add meat to this recipe?Absolutely, cooked ground beef or chicken would be good additions. Just cook the meat separately and mix it in before baking.
- Q: What can I substitute for smoked paprika?Regular paprika can be used, or you can mix paprika with a few drops of liquid smoke to get a similar flavor.
Substitutions and Variations
For black-eyed peas that are dried: 1 can (15 oz) black-eyed peas, drain and rinse
To substitute for olive oil, use: 1 tablespoon vegetable oil
For cheddar cheese: 1 cup shredded mozzarella or Monterey Jack cheese
For crushed tomatoes: 1 can (14.5 oz) diced tomatoes
To make smoked paprika: Mix together 1 teaspoon regular paprika and a dash of liquid smoke.
Pro Tips
1. Quick Soak for Black-Eyed Peas: If you forgot to soak the black-eyed peas overnight, use the quick soak method: boil them for 2 minutes, then let them sit covered for 1 hour before draining and continuing with the recipe.
2. Layering Flavor: To intensify the flavor, toast the cumin, smoked paprika, and chili powder in the olive oil before adding the onion. This can help release the spices’ full aroma and flavor.
3. Vegetable Variety: For added texture and flavor, consider including other vegetables such as zucchini or carrots along with the bell peppers. This can enhance the dish’s nutritional value and taste profile.
4. Cheese Crust: If you enjoy a crispy cheese layer, switch on the broiler for the last few minutes of baking. Keep a close eye on it to prevent burning, and remove it once the cheese is golden brown and bubbling.
5. Fresh Finishing Touch: If cilantro is not preferred, fresh parsley or green onions can be used as an alternative for a fresh garnish. This adds a pop of color and a hint of freshness to the dish.
Black Eyed Pea Casserole Recipe
My favorite Black Eyed Pea Casserole Recipe
Equipment Needed:
1. Oven
2. Pot
3. Large frying pan
4. Cutting board
5. Chef’s knife
6. Measuring cups
7. Measuring spoons
8. Wooden spoon or spatula
9. Colander or strainer
10. Casserole dish
11. Grater (for shredding cheese)
12. Ladle or large spoon (for serving)
Ingredients:
- 1 cup dried black-eyed peas, soaked overnight
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 cup vegetable broth
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- 1 cup cooked brown rice (optional)
Instructions:
1. Set your oven to 350°F (175°C) to preheat.
2. The soaked black-eyed peas should be drained and rinsed. In a pot, they should be covered with water and brought to a boil. The heat should then be reduced and the peas allowed to simmer for about 30 minutes. They should be tender when done, and then drained and set aside.
3. In a considerable frying pan, warm olive oil on a medium flame. Toss in the diced onion and allow it to spend about 3 minutes in the heat, stirring occasionally, until it begins to turn tender.
4. Add the minced garlic, red and green bell peppers to the skillet. Cook for an additional 5 minutes until the peppers are softened.
5. Combine the corn, diced tomatoes (with juice), cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 more minutes to blend flavors.
6. Combine the black-eyed peas and vegetable broth in the skillet. Bring to a simmer and cook for 5 minutes.
7. When using, add the cooked brown rice and cook for an additional 2 minutes until thoroughly heated.
8. Put the mixture into a casserole dish that has been greased and spread it evenly.
9. The cheddar cheese, now in shredded form, should be evenly scattered over the top of the casserole.
10. Put in the preheated oven to bake for 20 to 25 minutes, until the bubbly cheese has melted. If you want, you can garnish with cilantro before serving.