Black Eyed Pea Casserole

by Erin, The $5 Dinner Mom on October 21, 2009

black-eyed-pea-casserole

Jeannine emailed this great gluten free Black Eyed Pea Casserole recipe to me a few weeks ago and I knew we had to try it! It’s not dairy free, but the cheese could certainly be omitted, or just added to individual servings!  And although we are not eating entirely gluten free at the moment, I do try to keep the gluten to a minimum! 

It’s so easy to get in a rut or feel like “there’s nothing to cook” when dealing with food allergies and tolerances. I enjoy trying new GF and dairy free versions of recipes like this one!

And Jeannine suggests adding a dollop of sour cream to each serving!

Ingredients
1 cup dried black-eyed peas, cooked and drained ($.50)
1 lb ground beef ($1.39)
1/2 yellow medium onion ($.15)
1/2 green pepper, diced ($.25) I diced quite a few and froze them when they were on sale for $.50!
1 cup white rice ($.20)
1 (16 ounce) can diced tomatoes with roasted garlic ($.67)
1 cup cheddar cheese, shredded ($.60) Omit if dairy free!
1 tsp garlic powder ($.05)
Salt and pepper to taste
2 heads broccoli ($.79)
Leftover cornbread from last night

Directions
1. Soak the black eyed peas in bowl of HOT water for at least 2 hours, or ideally, overnight.  Drain soaking water, rinse and add to large saucepan with 6-8 cups of water.  (The peas should be covered by at least 2 inches.)  Bring to a boil, then reduce heat, cover and simmer for 1-1.5 hours.  In a time crunch? Substitute with 2 15 oz. cans of black eyed peas. When beans are soft, drain cooking liquid and place black eyed peas into 9×13-inch baking dish.
2. In small saucepan, cook 1 cup of rice in 2 1/2 cups of water.  Bring water to boil, add rice and return to boil.  Reduce heat to medium, cover and cook for 20 minutes.  Fluff with fork and then add 1 1/2 cup to the glass baking dish with the black eyed peas.  (I saved the leftover cup for tomorrow’s breakfast: Rice Pudding!)
3. In medium saucepan, brown ground beef with chopped onion.  Drain, rinse and add to 9×13-inch baking dish with the black eyed peas and rice. Add un drained canned tomatoes, shredded cheese, garlic powder, salt and pepper. Stir together.
4. Bake at 350 for 15-20 minutes, or until cheese melts and sauce bubbles. Season each serving with salt and pepper, to taste.
5. Steam broccoli in stovetop steamer or in microwavable bowl covered with plastic wrap for 4-5 minutes.
6. Serve Black Eyed Pea Casserole with Steamed Broccoli and leftover Cornbread.

Cost $4.60
$5 Dinner Mom
Print This Post

{ 15 comments… read them below or add one }

Sarah October 21, 2009 at 8:22 pm

I’m definitely making this soon! I have a LOT of dried black-eyed peas from when they were super cheap for the New Year, and we just haven’t gone through them like we do other beans. This looks fantastic!

Reply

Dina October 21, 2009 at 9:18 pm

what great timing – I was just wondering what to do with 2 random cans of black-eyed peas in my pantry!

thanks for the recipe!

Reply

Crista October 21, 2009 at 9:57 pm

When you say to soak the peas in HOT water for 2 hours, do you start with hot water or do you change it so it stays hot, or is it not a big deal if it cools, so long as it starts out hot? I’m very new to cooking with dried beans/peas and am clueless!

Reply

Erin, The $5 Dinner Mom October 22, 2009 at 7:26 am

@Crista,

Just start it HOT. No need to keep it hot. Perhaps I’ll do a tutorial post! Because cooking dried beans is so much cheaper than buying canned!

Reply

Nancy October 22, 2009 at 2:40 pm

I would love for you to do a tutorial post on cooking dried beans. They are supposed to be healthier (because canned foods have the plastic liner). Also if you cook the beans ahead could you store them in the freezer to use later?
Thank you.

Reply

Erin, The $5 Dinner Mom October 22, 2009 at 3:13 pm

@Nancy,

Yes, you can freeze to use later! I’m planning a post soon! As I’m planning on freezing a bunch before baby arrives :)

Reply

Michelle Smith October 22, 2009 at 6:10 am

Just new to blogging..here’s my blogspot..please review and forward! Thanks! I’m an avid follower of your blog!! Any suggestions for getting followers?

Reply

Lora October 22, 2009 at 7:13 am

OMG! Thank you for posting this recipe! It sounds DELISH! I’m definitely going to try to add this to next week’s menu! Thank you again ;o)

Reply

Alta October 22, 2009 at 7:16 am

This sounds yummy. Not sure what the hubby would eat…but I LOVE blackeyed peas. (I’m picky though, I’ll only use fresh or frozen – but they do cook up relatively quickly) I have some frozen, already prepared blackeyed peas. I could just stir in the remaining ingredients, allow it to simmer for a few minutes, and have a yummy dinner! Thanks for the great idea.

Reply

Lora October 22, 2009 at 7:20 am

Yummm! Thank you for posting this recipe! I am going to add it to next week’s menu! Thanks again!

Reply

dawn October 22, 2009 at 8:40 am

this sounds just like my “mombalaya”! I vary the beans (never thought of using blackeyed peas though — i have some in the freezer!), the tomatoes are usually fire-roasted or rotel-style (because that’s what i stocked up on! LOL) and the meat and veggies are whatever’s in the fridge. i toss it all in the rice cooker together when i cook the rice. Top w/ fritos & shredded cheese! Matter of fact, i bet that’s what we’re having for lunch this very day!!! thanks!!! :D

hmmm.. hoppin’ john style with ham for the meat and kale for the veggies, hot sauce…

Reply

Erin, The $5 Dinner Mom October 22, 2009 at 10:00 am

@dawn,

Love the “mombalaya” name Dawn!

Reply

Sprouter October 23, 2009 at 8:39 am

Thanks for this recipie. I’m planning on making a vegetarian version (using mushrooms in place of the ground beef) later this week. I’ve taken a few of the black-eyed peas and set them aside for sprouting as I like a little crunch with my casseroles.

See http://www.nandyala.org/mahanandi/archives/2007/08/05/series-of-sprouts-black-eyed-pea-sprouts/ for some black-eyed pea sprouting tips. Another nice tip: I agree with the author of that blog that black-eyed peas always seem to run cheaper at my local Indian grocer, but maybe that doesn’t hold true for all locations.

Reply

Steph @ Problem Solvin Mom October 23, 2009 at 9:02 am

Sounds like a delish way to round out or no spend month…as my budget for the final week is in a bit of a squeeze thanks to buying diapers and wipes! :) And just in case you wondered what that fabulous smell was, it’s your baked oatmeal recipe cooking!

Reply

Jenell October 30, 2009 at 3:39 pm

I doubled all ingrediance in this recipe except the ground beef, than before adding the cheese put half in a soup pot and added about 6 cups beef broth, just used bouillon, added a carrot and a stick of celery . to get 2 meals out of this recipe. Worked great as a soup too !

Reply

Leave a Comment

Previous post:

Next post: