Maybe it is because I wrote about collards on my post last Friday, but for some reason over the weekend, I started thinking about black-eyed peas. I really do enjoy the traditional New Year’s tradition of black-eyed peas, collard greens and corn bread. According to tradition, that is the good luck meal of the New Year and is served with hog jowls but I have never been that traditional.
I decided to try a casserole type dish that included the black-eyed peas. I thought of other favorites that go well with the peas and I thought of bacon, onion, sweet pepper and garlic for sure. I wanted to include a corn flavor to the casserole and read several recipes that included corn or corn bread and that did not appeal to me. I saw corn chips in the pantry and I was amazed they had survived. That is a junk food favorite in our house. Yum!
We attended a luncheon on Sunday so this was our Sunday Night Supper meal and it was a real hit with us. Here is my version of a black-eyed pea casserole:
Blackeyed Pea Casserole Serves 8 Recipe could be doubled
8 slices of bacon, cooked and crumbled
1/2 cup of chopped sweet pepper
1/2 cup of chopped onion
2 to 3 cloves of garlic chopped ( about 1 tablespoon)
2 tablespoons of olive oil
2 14 ounce cans of black-eyed peas drained
10 ounce can of tomatoes with green chilies
1 cup of shredded Monterey jack cheese or pepper jack cheese
1/2 to 1 cup of corn chips crumbled
Preheat oven to 400 degrees. Place the bacon slices flat with sides touching on a rack in a 12 x 18 inch pan. Cook in the oven for 20 to 30 minutes or until browned. Remove from the oven and drain on paper towels.
While the bacon is cooking, pour the olive oil into a saucepan and heat on medium high. Add the sweet pepper and onion and cook, stirring constantly until translucent. Add the garlic and cook for one additional minute.
Add the drained black-eyed peas. Drain most of the liquid from the tomatoes with green chilies and add to the mixture. Reduce the heat to simmer and let cook for about 10 minutes.
Coat a 9 x 13 inch casserole dish with cooking spray. Add the black-eyed pea mixture to the dish. Sprinkle the shredded cheese evenly over the mixture. Place in the 350 degree oven for about 10 minutes or until cheese is melted and casserole is heated throughout. Remove from the oven and garnish with the corn chips. Return the dish to the oven for about five minutes.
I served this with sour cream and it was so good. The pepper jack cheese does add a little extra kick to the dish but you could substitute the Monterey jack cheese instead. The corn chips add a great corn taste and crunch. I am really happy that I have discovered cooking bacon in the oven. It is so easy to prepare and cooks so even and crispy. Here is a picture of it right out of the oven.
This would be a great way to incorporate the black-eyed pea tradition in to your New Years celebration. I guess I can say I am ready for New Years but I do think it is time to start thinking of my Thanksgiving Day Meal for sure. Happy Monday Everyone.