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!
Black Eyed Pea Casserole
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 40 minutes
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 ($.05)
- Salt and pepper to taste
- Serve with fresh veggies like 2 heads broccoli ($.79) and bread (we had leftover cornbread from last night)
Directions
- 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.
- 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 cups to the glass baking dish with the black eyed peas. (I saved the leftover cup for tomorrow’s breakfast: Rice Pudding!)
- 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 undrained canned tomatoes, shredded cheese, garlic powder, salt and pepper. Stir together.
- Bake at 350 for 15-20 minutes, or until cheese melts and sauce bubbles. Season each serving with salt and pepper, to taste.
- Steam broccoli in stovetop steamer or in microwavable bowl covered with plastic wrap for 4-5 minutes.
- Serve Black Eyed Pea Casserole with Steamed Broccoli and leftover Cornbread.
Cost $4.60
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!
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!
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!
@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!
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.
@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 🙂
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?
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)
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.
Yummm! Thank you for posting this recipe! I am going to add it to next week’s menu! Thanks again!
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!!! 😀
hmmm.. hoppin’ john style with ham for the meat and kale for the veggies, hot sauce…
@dawn,
Love the “mombalaya” name Dawn!
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.
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!
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 !