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Black Eyed Pea Casserole

A budget friendly, easy dinner dish!
Prep Time15 minutes
Cook Time40 minutes
Servings - 4 servings


  • 1 cup dried black-eyed peas, cooked and drained
  • 1 lb ground beef
  • 1/2 yellow medium onion
  • 1/2 green pepper, diced
  • 1 cup white rice
  • 16 oz can diced tomatoes with roasted garlic
  • 1 cup cheddar cheese, shredded Omit if dairy free!
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Serve with fresh veggies and bread


  • 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 9x13-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 9x13-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.