This Black Eyed Pea Casserole is the perfect combination of wild rice, black eyed pea, veggies, and hearty sausage. Serve it as a side dish or as a main dish and hopefully it will bring you luck!
Black Eyed Pea Casserole
This southern dish is a great recipe to serve a crowd and made with budget friendly pantry staples! Hearty and full of flavors and textures, you can serve it with a simple salad or as a side dish alongside other family favorites.
Why do you eat black eyed peas on new year’s day?
Peas were thought to represent prosperity. Eating them on the first of the year means good luck for the coming year!
Reasons to make this recipe:
- not your traditional side dish!
- full of flavor and texture
- can be made ahead of time
- serves a crowd
Sausage – I like to use hot pork sausage but you can use your favorite one. Sage flavor is also a great option.
Black Eyed Peas – I like to use frozen black eyed peas for this recipe as they are not too soft when cooked in the casserole. You can also use dried, just be sure to soak and cook them according the package directions.
Cheese – I like to use cheddar cheese but you can also use mozzarella!
Rice – Wild rice adds different flavors and textures but you can also use brown or white rice. If you choose to use white rice, you can reduce the cooking time to 30 minutes as white rice cooks faster.
Spinach – I like to use fresh baby spinach leaves but you can also use kale.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How to make Black Eyed Pea Casserole
First: Preheat oven to 375F. In a large dutch oven cook the bacon over medium heat until crisp and remove. Add the sausage and cook until no longer pink.
Second: Remove the sausage and add the onions, garlic, spices, and rice. Cook to toast the rice and soften the onion.
Third: Add the cooked sausage, black eyed peas, tomatoes, and chilies to the pot. Stir to combine. Add the broth and spinach. Bring to a boil. Remove from the heat.
Fourth: Pour contents into a deep 9×13 casserole dish. Cover with foil and bake for 30 minutes. Remove foil and top with cheese. Continue baking for 15-20 minutes or until the rice is tender.
Remove from the oven and top with crispy bacon. Serve warm!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Do you have to cook black eyed peas before using them?
This recipe uses frozen peas that have been par cooked or blanched. You can also use canned peas that are drained.
If you use dried black eyed peas, you will need to soak and cook them first before adding to the dish. Follow the directions on the bag of dried peas for best results.
LEFTOVERS: Store any casserole leftover in the refrigerator, in an air tight container, for up to 5 days.
REHEAT: You can warm up the casserole by placing in a 350F oven for 15-20 minutes or until warmed through. You can also microwave in a safe dish until warmed through.
FREEZE: You can freeze this casserole for up to 3 months in a tightly sealed, freezer safe container. Thaw overnight in the refrigerator before reheating.
What goes with black eyed peas?
Tips for No Leftovers
- You can make this vegetarian and vegan. This is also gluten free!
- Bacon is great crumbled on the top but you can totally leave it out. But, as a true Southern dish, would you really want to leave it out ;)?
- Use white rice, brown rice, or wild rice. Using brown or wild rice will increase the cooking time or you can par boil it ahead of time.
- The bell peppers, Rotel, and Southwest seasoning gives it a Tex Mex flavor profile, but you can absolutely leave it out and just use plain diced tomatoes and a simple all purpose seasoning.
- You can prepare the bacon and sausage ahead of time in a large skillet and store in the refrigerator until ready to make the casserole.
- If you don’t want to use pork sausage you can also use ground beef or ground turkey.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This delicious black eyed pea side dish is a delicious casserole that is great to make ahead and serve along with your other favorite dishes! Perfect for New Year’s Day!!
More Easy Recipes
- Black Eyed Pea Chili
- Green Pea Casserole
- Wild Rice Stuffing
- Black Bean and Corn Salad
- Greens and Beans
- 5 slices bacon (diced)
- 1 pound ground pork sausage
- 1 small onion (diced ~approximately 1 cup)
- 2 cloves garlic (minced)
- 1 1/2 cups wild rice mix
- 1 teaspoon cajun seasoning
- 1/2 teaspoon salt
- 1 (10 ounces) can of diced tomatoes
- 4 ounces chopped green chilies
- 30 ounces black eyed peas (frozen)
- 3 cups chicken broth
- 3 cups fresh spinach
- 2 cups cheddar cheese (shredded)
- Preheat oven to 400F. In a large dutch oven or pot, cook bacon over medium heat until crispy. Remove the bacon to a paper towel lined plate.
- Add the pork sausage to the pot and cook until no longer pink. Remove to a bowl.
- In the pork and bacon fat, add the onions, garlic, wild rice, and spices.
- Cook for roughly 5 minutes to toast the rice and soften the onion.
- Add the black eyed peas, diced tomatoes, chopped green chilies, cooked sausage, and broth.
- Bring to a boil.
- Remove from the heat and stir in the spinach.
- If the pot you are cooking in isn't oven safe, carefully transfer the casserole to a casserole dish, cover tightly with foil, and bake for 30 minutes.
- Remove the foil and top with the shredded cheese. Continue baking for an additional 10-15 minutes or until the cheese is melted and the rice is tender.
- If the pot you are cooking in IS oven safe, add the top and bake for 30 minutes. Remove the top and cover with cheese. Bake an additional 10-15 minutes or until the cheese is melted and the rice is tender.
- Remove from the oven and top with crispy bacon.
- Serve warm and enjoy!
Nutrition Information:Yield: 15 Serving Size: 1 cup
Amount Per Serving: Calories: 277Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 47mgSodium: 768mgCarbohydrates: 18gFiber: 5gSugar: 4gProtein: 17g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
Here’s more Side Dish Recipes:
- Air Fryer Butternut Squash from Devour Dinner
- Air Fryer Stuffed Mushrooms from Cheese Curd In Paradise
- Bourbon Pecan Sweet Potatoes from Cookaholic Wife
- Brussels Sprouts with Smoked Almonds and Manchego Cheese from A Day in the Life on the Farm
- Buttermilk Biscuits from Family Around the Table
- Carrot Peanut Slaw from A Kitchen Hoor’s Adventures
- Cauliflower au Gratin from Hezzi-D’s Books and Cooks
- Cheesy Mashed Potato Puffs from Blogghetti
- Chive Buttered Carrots from Jolene’s Recipe Journal
- Hassleback Potatoes from Jen Around the World
- Hearts of Palm Salad from Art of Natural Living
- Loaded Green Bean Casserole from Sweet Beginnings
- Potatoes and Green Beans/Aloo Beans Curry from Magical Ingredients
- Potatoes Au Gratin from An Affair from the Heart
- Southern Collard Greens (Instant Pot) from Palatable Pastime
- Sweet Potatoes with Candied Pecans from Kate’s Recipe Box
LeftoversThenBreakfast.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.