Black Eyed Pea Green Bean Casserole Recipes

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BLACK EYED PEAS AND GREEN BEANS



Black Eyed Peas and Green Beans image

Combine black eyed peas with green beans and onions for a nice side dish loaded with protein and fiber. Don't skip the black eyed peas, they are truly underrated and actually quite delicious.

Provided by Jamie Geller

Categories     Side, Vegetable Side

Time 30m

Yield 4

Number Of Ingredients 8

1 pound green beans, trimmed and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1 large onion, diced
1 (15-ounce) can black eyed peas, drained and rinsed
1 teaspoon Tabasco or hot sauce
½ teaspoon kosher salt
¼ teaspoon chili powder
¼ teaspoon garlic powder

Steps:

  • In a large sauté pan, cook green beans in olive oil over medium-high heat for 5 to 8 minutes. Add onion and cook 8 to 10 minutes more or until onion is translucent and beans are tender. Add black-eyed peas, hot sauce, salt, chili powder, and garlic powder and stir to combine. Heat 2 to 4 minutes and serve immediately.

Nutrition Facts :

MAMA'S BLACK-EYED PEA CASSEROLE



Mama's Black-Eyed Pea Casserole image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10-ounce) can diced tomatoes (recommended: Ro-tel)
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can mild enchilada sauce
A few dashes of Louisiana hot sauce
2 tablespoons Essence, recipe follows
1 package corn tortillas
Butter
2 cups grated cheddar
Chopped green onions, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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



Black-Eyed Pea Casserole image

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

2 packages (6 ounces each) long grain and wild rice mix
2 pounds ground beef
2 medium onions, chopped
2 small green peppers, chopped
4 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/3 cups shredded cheddar cheese

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 CASSEROLE



Black-Eyed Pea Casserole image

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

1 1/2 pounds ground beef
2 1/2 teaspoons seasoned salt
1/2 teaspoon white or black pepper
1 medium green bell pepper, chopped (1 cup)
1 small jalapeño chile, finely chopped
2/3 cup chopped onion
2 cans (15 to 16 ounces each) black-eyed peas, rinsed and drained
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/4 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon chili powder
1 cup Original Bisquick™ mix
1 cup yellow cornmeal
1/2 cup milk
1/2 cup water
1 teaspoon baking powder, if desired

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 PEAS WITH COLLARD GREENS



Black-Eyed Peas with Collard Greens image

Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove, minced
8 cups chopped collard greens
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
4 plum tomatoes, seeded and chopped
1/4 cup lemon juice
2 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 412mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein.

BLACK-EYED PEA GREEN BEAN CASSEROLE



Black-Eyed Pea Green Bean Casserole image

I started experimenting more with black-eyed peas and have really come to love them. They're so rich in flavor and very filling! Greenbeans are my favorite vegetable and I think that a greenbean/wax bean blend would also be great for this casserole. This would be a great potluck dish, even non-vegetarians may like it. And lately I've had this real hankering for french-fried onions, so here goes!

Provided by the80srule

Categories     < 4 Hours

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

1 1/2 cups cooked green beans (or a 14.5-oz can greenbeans)
1 cup dried black-eyed peas
2 cups water
1 1/2 teaspoons olive oil
1/2 teaspoon minced garlic
1 teaspoon lemon juice
1/2 teaspoon red chili powder
1/2 teaspoon kosher salt (celery salt also makes a nice sub)
1/8 teaspoon black pepper
1 teaspoon onion powder
1 (10 1/2 ounce) can condensed cream of mushroom soup
1/2 cup plain low-fat yogurt
1 teaspoon soy sauce
1/4 teaspoon black pepper
1/8 teaspoon paprika
1 cup French-fried onions

Steps:

  • First cook the black-eyed peas (no pre-soaking required!) by placing the garlic and oil in a pot and simmer until lightly browned.
  • Pour in the water and black-eyed peas, mix well. Add the seasonings.
  • Cover the pot and let it cook for about 30-45 minutes, or until the peas are tender but not mushy.
  • For the greenbeans, if using canned, just rinse and drain. For fresh/frozen, just steam them to their desired consistency. I like them kinda soft but other people may like them chewier.
  • While the peas are in their last 10-15 minutes of cooking time, preheat the oven to 350°F.
  • In a 2-qt baking dish, mix the mushroom soup and yogurt together.
  • Blend the soy sauce in next.
  • When the soy sauce is incorporated in the cream sauce, add the spices.
  • Drain any excess water from the black-eyed peas and put them into the baking dish, mixing well.
  • Mix the greenbeans in too.
  • Top with french-fried onions and bake for 25-30 minutes or until the cream sauce is bubbly.

Nutrition Facts : Calories 170.7, Fat 4.8, SaturatedFat 1.1, Cholesterol 1.2, Sodium 545.9, Carbohydrate 24.2, Fiber 4, Sugar 4.7, Protein 9.1

BLACK-EYED PEA CASSEROLE



Black-Eyed Pea Casserole image

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

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
2 (15.8 ounce) cans black-eyed peas, undrained
2 cups cooked long-grain rice
1 (14.5 ounce) can diced tomatoes, drained
1 ½ cups shredded Monterey Jack cheese
salt and ground black pepper to taste

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

BLACK EYED PEA CASSEROLE



Black Eyed Pea Casserole image

In our town, we have some businesses where the employees get together and publish there own recipe book. This is from one of those books. My older sister submitted this recipe probably 10 years ago.

Provided by Chef Roly-Poly

Categories     One Dish Meal

Time 1h30m

Yield 1 Casserole, 10 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground round
1 medium onion, chopped
3 (15 ounce) cans jalapeno black-eyed peas (2 drained, 1 not )
2 cups cooked MINUTE rice
1 (15 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
salt and pepper
grated cheese (optional)

Steps:

  • Brown meat and drain, add onions and cook untul translucent. In a 9x13 inch baking dish, mix all ingredients except cheese. Bake at 350 degrees for 30-40 minutes. Top with cheese if desired.

Nutrition Facts : Calories 332.3, Fat 14.6, SaturatedFat 5.4, Cholesterol 48.3, Sodium 767, Carbohydrate 31, Fiber 5.2, Sugar 2.3, Protein 19.3

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