Casserole with Black Eyed Peas
Discover a hearty and wholesome twist on comfort food with this irresistible Casserole with Black-Eyed Peas! Bursting with flavor, this baked delight combines protein-packed black-eyed peas, tender sautéed vegetables, and fluffy cooked rice, all simmered in a spiced tomato broth seasoned with cumin and paprika. Topped with a golden layer of melted cheddar cheese, this casserole is as satisfying as it is comforting. Ready in under an hour, this recipe is perfect for busy weeknights or a crowd-pleasing family dinner. Plus, it’s easily customizable—add fresh parsley for a vibrant garnish or adjust the spices to your taste. Serve it as a standalone meal or pair it with a crisp side salad for a balanced feast!
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Recipe Information
Ingredients
- 2 cups Black-eyed peas
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Carrot, diced
- 1 14.5-ounce can Canned diced tomatoes
- 1.5 cups Vegetable broth
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Cooked rice
- 1 cup Shredded cheddar cheese
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Rinse the black-eyed peas under cold water and soak them overnight, or follow the quick-soak method on the package if using dry peas. If using canned black-eyed peas, drain and rinse them well.
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add olive oil. Once hot, sauté the chopped onion until translucent, about 4-5 minutes.
Add the minced garlic, diced red bell pepper, and diced carrot to the skillet. Cook, stirring occasionally, for another 5 minutes until the vegetables soften.
Stir in the canned diced tomatoes, vegetable broth, cumin, paprika, salt, and black pepper. Let the mixture simmer for 5-7 minutes.
Add the cooked black-eyed peas and cooked rice to the skillet. Stir well until evenly combined and heated through.
Transfer the mixture into a lightly greased 9x13-inch casserole dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optionally garnish with chopped fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 8.0 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
