Go Back
Black-Eyed Pea Casserole

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
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
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
  • 9x13-inch baking dish
  • Small Bowl

Method
 

  1. Preparation (10 minutes): Preheat your oven to 375°F (190°C). Lightly grease a 9x13 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 9x13 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.
QR Code linking back to recipe