blondie's new year's day black-eyed pea casserole
When I was growing up, it was customary to eat black-eyes on New Year's Day for good luck! It still is and there are tons of recipes for black-eyes on this site, cookbooks, and of course, other websites. I've been cooking some version of this recipe for over 30 years. It has evolved, as my taste has changed, but the basic recipe is buried in here. I hope y'all give it a whirl and enjoy it this Jan 1.
Blue Ribbon Recipe
This casserole is perfect for New Year's Day but, you'll be finding excuses to make it all of the time. Super hearty, it's full of meat, rice, and black-eyed peas. Fresh veggies and Rotel tomatoes add a lot of flavors and a little kick. Layers of gooey cheese holds the casserole together. Even if you don't love black-eyed peas, we think you'll like this casserole. Serve with a side of cabbage for the perfect New Year's Day meal.
Ingredients
- 1 tablespoon EVOO (extra virgin olive oil)
- 1 cup dry rice of choice, I use jasmine rice)
- 2 1/2 cups beef broth or stock (stock is better)
- 1/4 stick real butter, sliced
- - salt and pepper, to taste
- NOW YOU'RE TALKIN', SO LETS GET ON WITH THE MAIN DISH!
- 3 tablespoons EVOO
- 1 large yellow sweet onion, chopped
- 2 cloves garlic, minced
- 1/2 cup celery sliced paper thin
- 1 pound ground beef
- 2 cans or 4 cups black-eyed peas (do not drain!)
- 1 can Rotel tomatoes and green chiles (do not drain!, 10 oz)
- 1 - salt and pepper, to taste
- 1 pound cheddar cheese, sliced
- 1 tablespoon fresh** or 1/4 cup jarred jalapenos, minced (optional, or to taste)
How To Make blondie's new year's day black-eyed pea casserole
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Step 1Preheat large deeps skillet over med-hi heat. Pour in EVOO. Heat till shimmery. Add onion, jalapenos, and celery, saute till onions translucent. Lower heat to med. Add garlic. Saute for 2 minutes. -
Step 2Now add jalapenos. Add ground beef; salt and pepper to taste. Break up beef and saute till brown. Drain in a colander, if needed. Return it back to the pan, set aside.
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Step 3In the meantime in a 2 qt saucepan over med-hi heat, add EVOO. Heat till shimmery. Lower heat to med and add rice, stirring constantly till it turns light brown.
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Step 4Add broth slowly; add S & P, and butter. Turn oven on @ 350*.
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Step 5When rice comes to a boil, lower heat as low as possible, just so rice is simmering. Cover pan with a tight-fitting lid. Continue simmering for 20 minutes ~ do not stir during cooking time. Remove from heat when time is up.
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Step 6In the pan with meat in it, pour in black-eye peas and Rotel. Fold in and put over med heat till hot.
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Step 7Now fold in rice gently. Adjust seasoning, if needed.
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Step 8Spray 13x9 baking dish with cooking spray. Pour casserole into pan.
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Step 9Lay slices of cheese side by side until casserole is covered.
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Step 10Bake in oven until cheese is browning around the edges of the pan. Remove from oven and allow to sit for 10-15 minutes.
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Step 11~~~~~~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~~~~
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
