Black Eyed Pea Casserole ~
Black-eyed peas with rice and collard greens in one hearty, easy-to-make casserole dish.
Serve with Homemade Cornbread on New Year’s Day!
Black Eyed Peas and Greens Recipe
Southern tradition dictates that a New Year’s Day meal of black-eyed peas and greens (usually collard greens or cabbage) is required to ensure good luck in the coming year. It’s a tradition that was engrained in me as a child and one that I continue with my own family.
To keep this recipe in the spirit of Southern tradition, we’re using a combination of butter and liquid smoke in place of bacon grease and vegan chicken broth for cooking the rice – I use Better Than Bouillon’s No-Chicken Base. The result is a dish with all the flavor you expect in a Southern beans and greens casserole yet made with plant-based ingredients.
I like this black-eyed pea recipe because it’s an easy casserole dish that can be served as a main course or a side dish. To serve as a main dish, I add Crispy Baked Tofu or cooked sausage just before serving. Cooked plant-based ground beef is another good option for turning this already delicious casserole into a heartier meal.
Ingredients for Black Eyed Pea Casserole
You will need the following:
- 1 tablespoon butter
- 1/2 teaspoon liquid smoke
- 1/4 cup yellow onion, finely chopped
- 1 1/2 cups long-grain white rice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups vegan chicken-style broth
- 4 cups collard greens, destemmed and chopped
- 2 (15-ounce) canned black-eyed peas, rinsed and drained
- 2 cups cheddar cheese, shredded
- 1/4 cup scallions, chopped
- cayenne pepper sauce, optional for serving
Ingredient Notes
- Butter – Olive oil is a fine substitute.
- Liquid Smoke – For the characteristic smokiness of bacon fat without the bacon. Leave it out if it doesn’t suit your style.
- Long Grain White Rice – Brown rice or wild rice can be used; however, the rice cooking time may need to be adjusted according to package directions.
- Salt and Black Pepper - Amounts given are guidelines. Adjust according to taste or dietary restrictions.
- Chicken-Style Broth – Vegetable broth can also be used but will alter the overall flavor.
- Collard Greens – Fresh greens are preferred for this recipe. Using frozen collard greens may result in a dish that is too watery.
- Black-Eyed Peas – I used canned black-eyed peas for convenience.
- Cheddar Cheese – I’m currently loving Violife brand vegan cheddar cheese because it melts exceptionally well.
- Scallions – Also known as green onions.
- Cayenne Pepper Sauce – Serve this hot sauce condiment on the side for guests who like to add a little heat.
How to Make Black-Eyed Pea Casserole
STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
STEP TWO: Set a medium saucepan over medium-high heat and add the butter. When the butter is melted, add liquid smoke and onion. Saute for 2 minutes until onion is softened. Add the garlic and continue cooking for an additional 30 seconds.
STEP THREE: Add the rice and stir to coat with butter. Pour in the chicken-style broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked. Remove from heat and let the rice stand for 10 minutes to firm up slightly.
STEP FOUR: Gently stir in the collard greens, recover, and let stand for an additional 5 minutes to soften the greens.
STEP FIVE: Transfer to a large bowl and stir in the black-eyed peas and cheddar cheese.
STEP SIX: Transfer to the prepared baking dish. Bake for 20 minutes, until the cheese is melted and casserole is heated through.
STEP SEVEN: Sprinkle with scallions and serve hot with cayenne pepper sauce on the side.
More Recipes You’ll Love!
- Red Rice Casserole
- Slow Cooker Black-Eyed Peas
- Black Eyed Pea and Cabbage Stew
- Red Beans and Dirty Rice with Collard Greens
- Cabbage and Peas
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Black-Eyed Pea Casserole
Ingredients
- 1 tablespoon butter
- 1/2 teaspoon liquid smoke
- 1/4 cup yellow onion finely chopped
- 1 1/2 cups long-grain white rice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups vegan chicken-style broth
- 4 cups collard greens destemmed and chopped
- 2 15-ounce canned black-eyed peas, rinsed and drained
- 2 cups cheddar cheese shredded
- 1/4 cup scallions chopped
- cayenne pepper sauce optional for serving
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- Set a medium saucepan over medium-high heat and add the butter. When the butter is melted, add liquid smoke and onion. Saute for 2 minutes until onion is softened. Add the garlic and continue cooking for an additional 30 seconds.
- Add the rice and stir to coat with butter. Pour in the chicken-style broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked. Remove from heat and let the rice stand for 10 minutes to firm up slightly.
- Gently stir in the collard greens, recover, and let stand for an additional 5 minutes to soften the greens.
- Transfer to a large bowl and stir in the black-eyed peas and cheddar cheese.
- Transfer to the prepared baking dish. Bake for 20 minutes, until the cheese is melted and casserole is heated through.
- Sprinkle with scallions and serve hot with cayenne pepper sauce on the side.
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