Black-Eyed Pea Casserole

Black-Eyed Pea Casserole is a hearty, flavorful dish perfect for weeknight meals or festive gatherings, offering a delicious and easy way to enjoy the classic Southern staple. This SEO-optimized recipe delivers comfort in every bite, blending tender black-eyed peas with savory ingredients to create a satisfying casserole that’s both economical and incredibly tasty.

Key Ingredients for Black-Eyed Pea Casserole:

• 2 tablespoons olive oil: For sautéing.
• 1 medium onion, chopped: Adds aromatic depth.
• 2 cloves garlic, minced: Essential flavor base.
• 1 red bell pepper, chopped: For sweetness and color.
• 1 green bell pepper, chopped: For a slightly bitter counterpoint and color.
• 1 (10-ounce) can diced tomatoes with green chilies (Rotel), undrained: Adds tang and a hint of spice.
• 4 cups cooked black-eyed peas (about 2 cans, drained and rinsed): The star of the show.
• 1 cup chicken or vegetable broth: For moisture and flavor.
• 1 teaspoon smoked paprika: Adds a smoky depth.
• ½ teaspoon dried thyme: Earthy and aromatic.
• ½ teaspoon black pepper: To taste.
• ¼ teaspoon salt: To taste.
• 1 cup shredded cheddar cheese: For a cheesy topping and creamy texture.
• ½ cup cornmeal: For a crispy topping.
• 2 tablespoons butter, melted: To bind the cornmeal topping.
• Optional: ½ cup chopped cooked ham or bacon: For an extra layer of savory flavor.
• Optional: Fresh parsley, chopped: For garnish.

How to Make Black-Eyed Pea Casserole:

This Black-Eyed Pea Casserole is incredibly simple to prepare, making it a perfect easy weeknight dinner. It combines wholesome black-eyed peas with a medley of vegetables and a creamy, cheesy sauce, all topped with a satisfyingly crispy cornmeal crust, delivering rich Southern comfort in approximately 75 minutes from start to finish.

● Step-by-Step Instructions:

1. Preparation (10 minutes): Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set aside. Chop your onion, bell peppers, and mince the garlic. If using canned black-eyed peas, drain and rinse them thoroughly. If using cooked ham or bacon, chop it into small pieces.
2. Sauté Aromatics (8 minutes): In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and chopped red and green bell peppers. Sauté for another 3-4 minutes until the peppers are slightly tender-crisp.
3. Combine Ingredients (5 minutes): Stir in the undrained diced tomatoes with green chilies (Rotel), cooked black-eyed peas, chicken or vegetable broth, smoked paprika, dried thyme, black pepper, and salt. If you’re using chopped cooked ham or bacon, add it now. Bring the mixture to a gentle simmer, then remove from heat.
4. Transfer to Baking Dish (2 minutes): Pour the black-eyed pea mixture into your prepared 9×13 inch baking dish, spreading it evenly.
5. Add Cheese and Topping (3 minutes): Sprinkle the shredded cheddar cheese evenly over the black-eyed pea mixture. In a small bowl, combine the cornmeal with the melted butter, stirring until crumbly. Sprinkle this cornmeal mixture evenly over the cheese.
6. Bake (40 minutes): Place the baking dish in the preheated oven. Bake for approximately 40 minutes, or until the casserole is bubbly around the edges and the cornmeal topping is golden brown and crisp.
7. Serve (5 minutes): Carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving to allow it to set. Garnish with fresh chopped parsley if desired. Serve warm.

Why You’ll Love This Black-Eyed Pea Casserole

You’ll adore this Black-Eyed Pea Casserole for its heartwarming main feature: a rich, savory blend of tender black-eyed peas and vibrant veggies, baked to bubbly perfection under a crispy cornmeal crust. This dish offers incredible cost savings compared to takeout, transforming pantry staples into a soul-satisfying meal that easily rivals any comfort food restaurant. It’s significantly more economical and flavorful than a store-bought version, bringing gourmet taste to your table without the hefty price tag.

The amazing interplay of flavors, from the smoky paprika to the zesty Rotel, crowned with a melt-in-your-mouth cheesy layer and crunchy cornmeal, truly sets this casserole apart. If you love a good chili but crave something even more filling and baked, this is your next go-to. Don’t wait—gather your ingredients and experience this delightful Black-Eyed Pea Casserole at home tonight!

What to Serve Black-Eyed Pea Casserole With

This Black-Eyed Pea Casserole is a complete meal on its own, but it pairs wonderfully with a few complementary sides to round out the experience. For a fresh contrast, a simple green salad with a light vinaigrette dressing or some collard greens cooked with a touch of ham hock would be perfect. A side of cornbread or crusty artisan bread is excellent for soaking up all the delicious juices. If you’re looking for a refreshing beverage, a glass of sweet iced tea or a dry, crisp white wine like a Sauvignon Blanc would be delightful.

Top Tips for Perfecting Black-Eyed Pea Casserole

• Don’t Skip the Sauté: Sautéing the onions and bell peppers really brings out their sweetness and depth of flavor, creating a more complex and delicious base for your casserole. Don’t rush this step!
• Customize Your Heat: If you prefer more spice, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture. For less heat, drain the liquid from the Rotel tomatoes with green chilies, or opt for regular diced tomatoes and add a tiny pinch of chili powder.
• Black-Eyed Pea Prep: Whether you’re using canned or dried black-eyed peas, make sure they are properly cooked yet still have a slight firmness. Overcooked peas can become mushy in the casserole. If using dried, soak them overnight and cook until just tender.
• Cheese Choice Matters: While cheddar cheese is classic, feel free to experiment with other cheeses. A blend of Monterey Jack and cheddar, or even a touch of smoked gouda, can add an interesting twist to the flavor profile.
• Cornmeal Topping Variations: For an extra crunchy topping, you can mix in a tablespoon of grated Parmesan cheese with the cornmeal and butter. If you prefer a softer topping, you can skip the cornmeal and just use extra shredded cheese, or even crush some butter crackers and mix with melted butter.
• Avoid a Dry Casserole: If your casserole mixture seems a little dry before baking, add another splash of broth. The goal is for it to be moist but not soupy, as it will thicken as it bakes.
• Resting Time is Key: Letting the casserole rest for 5-10 minutes after baking allows the flavors to meld and the casserole to set, making it easier to serve clean portions without it falling apart.

Storing and Reheating Tips

To store your leftover Black-Eyed Pea Casserole, allow it to cool completely to room temperature first. Then, transfer it to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. It will stay fresh in the refrigerator for up to 3-4 days.

For reheating individual portions, place them in a microwave-safe dish and heat on high for 1-2 minutes, or until thoroughly warmed through. If reheating a larger portion or the entire casserole, cover it loosely with foil to prevent the topping from drying out and bake in an oven preheated to 300°F (150°C) for 20-30 minutes, or until heated evenly. You might want to remove the foil for the last 5-10 minutes to re-crisp the cornmeal topping.

This Black-Eyed Pea Casserole also freezes beautifully! Once cooled, you can freeze individual portions in freezer-safe containers for up to 3 months. For a whole casserole, wrap the baking dish tightly with multiple layers of plastic wrap and then aluminum foil. To reheat from frozen, thaw overnight in the refrigerator, then follow the oven reheating instructions. Alternatively, you can bake from frozen, increasing the baking time to about 60-75 minutes at 300°F (150°C), covered, removing the foil for the last 15-20 minutes.

Final Thoughts

This Black-Eyed Pea Casserole truly embodies comforting Southern cuisine, offering a flavorful and satisfying meal that’s both simple to prepare and kind to your budget. With its rich, savory base and delightfully crisp topping, it’s perfect for any occasion. Don’t hesitate—give this wonderful recipe a try and enjoy a taste of cozy deliciousness at home!

try also : 

• Lentil and Sweet Potato Salad
• Cranberry Brie Bites
• Crispy Sweet Potato Bites
• Matcha Cake Recipe
• find more in Pinterest

Black-Eyed Pea Casserole FAQs

Q1: Can I use dried black-eyed peas instead of canned?
A1: Yes, absolutely! You’ll need about 1.5 cups of dried black-eyed peas, soaked overnight and then cooked until tender, which typically yields around 4 cups cooked.

Q2: How can I make this casserole vegetarian or vegan?
A2: To make it vegetarian, use vegetable broth instead of chicken broth. For a vegan version, in addition to vegetable broth, substitute the cheddar cheese with your favorite dairy-free shredded cheese and use a plant-based butter substitute for the cornmeal topping.

Q3: What if I don’t have Rotel (diced tomatoes with green chilies)?
A3: No problem! You can use one 10-ounce can of regular diced tomatoes and add 1-2 tablespoons of finely chopped canned green chilies or a pinch of chili powder for a similar flavor profile.

Q4: Can I add other vegetables to the casserole?
A4: Definitely! This Black-Eyed Pea Casserole is very versatile. You can add chopped carrots, celery, or even some spinach or kale in the sautéing step for extra nutrients and flavor.

Q5: Is it possible to prepare this casserole ahead of time?
A5: Yes, you can assemble the entire casserole (without the cornmeal topping) up to 24 hours in advance. Cover it tightly and refrigerate. When ready to bake, add the cornmeal topping and bake as directed, adding an additional 10-15 minutes to the baking time since it will be going into the oven cold.

Q6: My cornmeal topping isn’t getting crispy. What should I do?
A6: Ensure your oven is fully preheated. If the topping isn’t crisping, you can increase the oven temperature to 400°F (200°C) for the last 5-10 minutes, keeping a close eye on it to prevent burning. Make sure the butter is adequately mixed with the cornmeal.

Black-Eyed Pea Casserole

Black-Eyed Pea Casserole is a hearty, flavorful dish perfect for weeknight meals or festive gatherings, offering a delicious and easy way to enjoy the classic Southern staple. This SEO-optimized recipe delivers comfort in every bite, blending tender black-eyed peas with savory ingredients to create a satisfying casserole that’s both economical and incredibly tasty.

Print Recipe Pin Recipe

Prep Time 28 minutes mins

Cook Time 40 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Course: Casserole, Main Dish

Cuisine: Southern

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil For sautéing.
• 1 medium onion chopped: Adds aromatic depth.
• 2 cloves garlic minced: Essential flavor base.
• 1 red bell pepper chopped: For sweetness and color.
• 1 green bell pepper chopped: For a slightly bitter counterpoint and color.
• 1 (10-ounce) can diced tomatoes with green chilies (Rotel) undrained: Adds tang and a hint of spice.
• 4 cups cooked black-eyed peas about 2 cans, drained and rinsed: The star of the show.
• 1 cup chicken or vegetable broth For moisture and flavor.
• 1 teaspoon smoked paprika Adds a smoky depth.
• ½ teaspoon dried thyme Earthy and aromatic.
• ½ teaspoon black pepper To taste.
• ¼ teaspoon salt To taste.
• 1 cup shredded cheddar cheese For a cheesy topping and creamy texture.
• ½ cup cornmeal For a crispy topping.
• 2 tablespoons butter melted: To bind the cornmeal topping.
• ½ cup chopped cooked ham or bacon Optional: For an extra layer of savory flavor.
• Fresh parsley Optional: chopped: For garnish.

Equipment

• Large Skillet or Dutch Oven
• 9×13-inch baking dish
• Small Bowl

Method

 

1. Preparation (10 minutes): Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set aside. Chop your onion, bell peppers, and mince the garlic. If using canned black-eyed peas, drain and rinse them thoroughly. If using cooked ham or bacon, chop it into small pieces.
   1 medium onion, 1 red bell pepper, 1 green bell pepper, 2 cloves garlic, 4 cups cooked black-eyed peas, ½ cup chopped cooked ham or bacon
2. Sauté Aromatics (8 minutes): In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and chopped red and green bell peppers. Sauté for another 3-4 minutes until the peppers are slightly tender-crisp.
   2 tablespoons olive oil, 1 medium onion, 2 cloves garlic, 1 red bell pepper, 1 green bell pepper
3. Combine Ingredients (5 minutes): Stir in the undrained diced tomatoes with green chilies (Rotel), cooked black-eyed peas, chicken or vegetable broth, smoked paprika, dried thyme, black pepper, and salt. If you’re using chopped cooked ham or bacon, add it now. Bring the mixture to a gentle simmer, then remove from heat.
   1 (10-ounce) can diced tomatoes with green chilies (Rotel), 4 cups cooked black-eyed peas, 1 cup chicken or vegetable broth, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, ½ teaspoon black pepper, ¼ teaspoon salt, ½ cup chopped cooked ham or bacon
4. Transfer to Baking Dish (2 minutes): Pour the black-eyed pea mixture into your prepared 9×13 inch baking dish, spreading it evenly.
5. Add Cheese and Topping (3 minutes): Sprinkle the shredded cheddar cheese evenly over the black-eyed pea mixture. In a small bowl, combine the cornmeal with the melted butter, stirring until crumbly. Sprinkle this cornmeal mixture evenly over the cheese.
   1 cup shredded cheddar cheese, ½ cup cornmeal, 2 tablespoons butter
6. Bake (40 minutes): Place the baking dish in the preheated oven. Bake for approximately 40 minutes, or until the casserole is bubbly around the edges and the cornmeal topping is golden brown and crisp.
7. Serve (5 minutes): Carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving to allow it to set. Garnish with fresh chopped parsley if desired. Serve warm.
   Fresh parsley

Notes

• Don’t Skip the Sauté: Sautéing the onions and bell peppers really brings out their sweetness and depth of flavor, creating a more complex and delicious base for your casserole. Don’t rush this step!
• Customize Your Heat: If you prefer more spice, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture. For less heat, drain the liquid from the Rotel tomatoes with green chilies, or opt for regular diced tomatoes and add a tiny pinch of chili powder.
• Black-Eyed Pea Prep: Whether you’re using canned or dried black-eyed peas, make sure they are properly cooked yet still have a slight firmness. Overcooked peas can become mushy in the casserole. If using dried, soak them overnight and cook until just tender.
• Cheese Choice Matters: While cheddar cheese is classic, feel free to experiment with other cheeses. A blend of Monterey Jack and cheddar, or even a touch of smoked gouda, can add an interesting twist to the flavor profile.
• Cornmeal Topping Variations: For an extra crunchy topping, you can mix in a tablespoon of grated Parmesan cheese with the cornmeal and butter. If you prefer a softer topping, you can skip the cornmeal and just use extra shredded cheese, or even crush some butter crackers and mix with melted butter.
• Avoid a Dry Casserole: If your casserole mixture seems a little dry before baking, add another splash of broth. The goal is for it to be moist but not soupy, as it will thicken as it bakes.
• Resting Time is Key: Letting the casserole rest for 5-10 minutes after baking allows the flavors to meld and the casserole to set, making it easier to serve clean portions without it falling apart.