MAMA'S BLACK-EYED PEA CASSEROLE
Steps:
- Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
- Preheat oven to 350 degrees F.
- Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
- Combine all ingredients thoroughly.
BLACK-EYED PEA CASSEROLE
Big family or big appetites? Here's a hearty casserole to satisfy the hungriest.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.
- Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.
- In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.
- Bake casserole 40 to 50 minutes or until light golden.
Nutrition Facts : Calories 275, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 6 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 700 mg
BLACK-EYED PEA CASSEROLE
This group-size dish is quick, simple and tasty. People always ask for "just a little more". I guess you could call it one of my Southern favorites.-Kathy Rogers, Natchez, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 7
Steps:
- In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain., In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes. , Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 247mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
BLACK-EYED PEA CORNBREAD
My mother-in-law passed down this very old recipe to my wife. The first time she made it, I was completely surprised. I had never heard of it, and I've been unable to find anything else quite like it. You can fix this as a side dish to a meal, or make it into muffins for snacks. Either way, you'll be pleasantly surprised.
Provided by Chris
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
- Mix cornmeal, flour, salt, and baking soda together in a large bowl.
- Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 23.5 g, Cholesterol 73.1 mg, Fat 25.2 g, Fiber 2.8 g, Protein 15.1 g, SaturatedFat 8.7 g, Sodium 1059.9 mg, Sugar 2.9 g
BLACK-EYED PEA CASSEROLE RECIPE - (3.5/5)
Provided by VerneJ
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 450º. In a 10-inch cast-iron skillet, heat olive oil over medium-high heat. Add onion and bell peppers; cook until softened, stirring occasionally, approximately 4 minutes. Remove from pan. Add beef to pan; cook until browned and crumbly, approximately 5 minutes. Drain beef, if necessary. Stir in onion mixture, cumin, garlic powder, chili powder, black pepper, salt, peas and tomatoes. Remove from heat. Sprinkle with 1 cup cheese. 2. In a medium bowl, combine cornbread mix, milk and remaining 1/4 cup cheese; whisk until smooth. Pour batter over cheese layer, leaving approximately a 1/2-inch border. 3. Bake until cornbread is golden brown, 13 to 15 minutes. Lightly cover with aluminum foil during last 2 minutes of baking time to prevent excess browning, if necessary. Serve immediately.
OLE MISS BLACK-EYED PEA AND SAUSAGE CORNBREAD
Make and share this Ole Miss Black-Eyed Pea and Sausage Cornbread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°; grease a large baking dish with butter and set aside.
- In a skillet, break up the sausage, add in the onion, and cook over medium heat, stirring, until the meat is browned, about 10 minutes.
- Drain the sausage and onion on paper towels.
- In a big bowl, whisk the cornmeal, flour, salt, pepper, and baking soda together.
- In another bowl, whisk the buttermilk, oil, and eggs together; add to the dry mixture, and stir just until the dry mixture is moistened (do not overmix, the batter should be slight lumpy).
- Add the cheese, black-eyed peas, and chiles; stir until blended.
- Scrape the batter into the prepared dish; bake until golden brown, about 40-50 minutes.
- Let cool about 10 minutes before serving.
Nutrition Facts : Calories 674.9, Fat 36.4, SaturatedFat 10.3, Cholesterol 127.4, Sodium 976.2, Carbohydrate 61, Fiber 6.3, Sugar 3, Protein 26.9
BLACK EYED PEA CORNBREAD
This is apparently a recipe they make at the Black Eyed Pea restaurant (EDIT: apparently not the Black Eyed Pea Restaurant cornbread - thanks Kelly - but still yummy), but I tried it out at home and it was delicious. Rather filling, it's maybe a little too much for a side, but it's very good. Try it out! I've also just remembered that I actually used a couple of red chilli peppers, rather than jalapeno peppers, which gave it a bit more kick. So it's up to you which you use :)
Provided by Delete_
Categories Breads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the meat and drain well. Break it into small pieces.
- Add other ingredients in order given.
- Mix well and place in a 13x9x2" pan that has been well greased.
- Cook at 350 degrees for 45mins, or until done.
- Serve hot!
BLACK-EYED PEA CASSEROLE
This black-eyed pea casserole is one of my husband's favorite meals, we serve this with a little cornbread and a salad. This is a very adaptable recipe, depending on the canned tomatoes and cheese you choose.
Provided by Wendy F
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
- Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture. Transfer to a 9x13-inch baking dish.
- Bake in the preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 23.8 g, Cholesterol 42.9 mg, Fat 12.8 g, Fiber 3.6 g, Protein 17.2 g, SaturatedFat 6.2 g, Sodium 449.7 mg, Sugar 1.6 g
CORNBREAD WITH BLACK-EYED PEAS
Black-eyed peas are a good-luck tradition for New Year's Day...but my family is so fond of this recipe, I make it all year long!-Jeanne Shinn, Bandera, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine all ingredients. Pour into a greased 13x9-in. baking dish. Bake at 350°, uncovered, for 40-45 minutes or until bread is golden.
Nutrition Facts : Calories 419 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 21g protein.
NEW YEAR'S DAY CASSEROLE WITH CORNBREAD TOPPING
I got this recipe from our hometown newspaper several years ago. It's a very small, southern town, and this is recipe embodies that spirit. And I renamed it because it contains all the key foods we MUST have on New Year's Day! I've made it quite a few times, and done something slightly different with it each time, so it's easy...
Provided by Leslie Tobin
Categories Casseroles
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. First, please note that under the section where I had to pick a cooking method, I chose "bake" because that's the final step, however this recipe involves mulitple steps and stove top cooking as well. Now, on to the recipe . . . Saute ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour and cook, stirring, 1 minute. Gradually add chicken broth and cook, stirring constantly, 3 minutes or until broth begins to thicken.
- 2. Bring mixture to a boil and add chopped onion, green peppers, and collard greens; return to boil and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper. Spoon hot mixture into a lightly greased 13 x 9 baking dish. Note: I'd use a bigger one because I've NEVER gotten this recipe to fit in a 13 x 9 dish. I always end up using a very large, oval-shaped baking pan that belonged to my grandmother (which probably explains why it always tastes so good).
- 3. Preheat oven to 425 degrees F, and combine the corn meal mix, all-purpose flour, and sugar in medium bowl. Make a well in the center of the mixture. Add eggs and buttermilk. Stir just unitl moistened. Pour batter evenly over greens and blac-eyed peas mixture. Bake at 425 for 25 minutes or until cornbread is golden brown and set. It is so delicious that I have to warn to let it cool off at least a little bit before you try a bite. I have burned my tongue on this one more than once. :) Enjoy!
BLACKEYED PEA CASSEROLE
Different but good! Nice dish for New Year's.
Provided by Janis McRae
Categories Casseroles
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Saute ground chuck with onion and green pepper. Drain grease and place in cassserole dish.
- 2. Add peas and tomatoes. Mix well. Top with grated cheese. Pour prepared cornbread mix over top of all.
- 3. Bake in 350 degree oven for 35 minutes.
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- Once the bacon is cooked through and crispy, remove to a paper towel, leaving the bacon grease in the pan. When cool enough, crumble the bacon and save for topping the casserole.
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5/5 (3)Total Time 45 minsCategory Main CourseCalories 480 per serving
- In a 12-inch cast iron skillet cook the bacon until crisp over medium-high heat. Remove with a slotted spoon to paper towels. Reserve drippings.
- To the drippings add the onion and pepper. Cook for 2-3 minutes or until softened and beginning to brown.
- To the skillet add black eyed peas, tomatoes, broth, seasoned salt, cumin, chili powder, lemon pepper, garlic powder and red pepper flakes. Mix well.
TEX MEX BLACK EYED PEA CASSEROLE - RECIPE GIRL®
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Ratings 5Calories 585 per servingCategory Main Course
- Bring a medium pot of water to boil. Add the dried peas and boil for 30 minutes, or until tender (as tender as a canned bean would be). You don't want them to have much of a bite to them, but you don't want them mushy either. Drain the beans when you've got them where you want them.
- In a deep medium skillet, heat the olive oil at medium heat. Add the onions and cook until softened, 3 to 4 minutes. Stir in the garlic, then rice, broth, cumin, salt and pepper. Bring to a boil, cover and cook for about 20 minutes (just until the rice has *almost* absorbed all of the liquid). Time will vary depending on the type of rice you choose to use.
- Preheat the oven to 350 degrees F. Scrape the rice into a large bowl. Add the peas, tomatoes, spinach, 1 cup of the cheese and bacon. Stir it all together and then scoop it into a 9x12-inch (or similarly sized) casserole dish. Bake, uncovered, for 20 minutes. Sprinkle remaining cheese on top and bake for an additional 10 minutes, just until the cheese is melted.
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- In a skillet over medium high heat, cook sausage until crumbled and no longer pink. Drain fat. Set aside.
- Stir cooked sausage, black eyed peas, cheese, creamed corn, jalapeños and green chiles into cornbread batter. Pour into prepared pan.
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- 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.
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