Black Eyed Pea Casserole ~ Tuesday’s Table

                       Tuesday’s Table

I love to share recipes that are favorites of my own family. So I thought it would be a fun project, to share a new recipe with my bloggy friends each Tuesday. Some will be my own personal recipes that I have created over the years and others just some favorites that I have found to be a success with my family. 

There is nothing quite like sitting down to a table filled with food and family after a long, tiring day. Today’s recipe was actually a Pinterest find.  I made a few adjustments, but you can find the original recipe at Lori Lange’s fantastic blog Recipe Girl : Tex Mex Black Eyed Pea Casserole

Be sure to pay Lori a visit at her fantastic foodie blog. I just love her site! 

Tex Mex Black Eyed Pea Casserole (My Altered Version)   Yield: 6 servings

I made very few changes to Lori’s original recipe. But, I do love using quinoa in place of rice. It really amps up the flavor and the texture. I love that you can use either dried black eyed peas, canned or the frozen like I use. This recipe is so versatile, you can tweak it to  your own personal tastes. =) My kids adore this because of the bacon and cheese. Being southerners…we adore anything with black eyed peas. 


1 1/2 Cups of Frozen Black Eyed Peas
5 slices bacon, cooked and crumbled (or more!)
1 tablespoon olive oil
1 cup chopped onion (about 1/2 medium)
2 cloves garlic, minced
1 1/2 cups Quinoa (cooked)
2 cups chicken or vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
One 10-ounce can Ro-tel (tomatoes + green chilies)
3 cups fresh spinach, cut into strips
2 cups grated sharp cheddar cheese, divided
chopped cilantro, sour cream and sliced avocado (for serving)


1. Bring a medium pot of water to boil. Add the frozen peas and boil for 25 minutes, or until tender. You don’t want them mushy…but fairly soft to the bite.
2. In a deep medium skillet, heat the olive oil at medium heat. Add onions and cook until softened, 3 to 4 minutes. Stir in garlic, then cooked quinoa, broth, cumin, salt and pepper. Bring to a boil, cover and cook for about 20 minutes (just until the liquid has reduced) 
3. Preheat the oven to 350 degrees F. Scrape the rice into a large bowl. Add peas, tomatoes, spinach, 1 cup of the cheese and bacon. Stir it all together and then scoop it into a 9×12-inch (or similarly sized) casserole dish. Bake, uncovered, for 20 minutes. Sprinkle remaining cheese on top and bake for an additional 10 minutes, just until cheese is melted.
4. Serve in bowls topped with sour cream, fresh cilantro and sliced avocado.
This one is a keeper folks. Easy, delicious and with a few tweaks it could even be somewhat healthy! Barring the bacon and cheese bits. But sometimes you just gotta have bacon. 😉 Happy Cooking!

10 Responses to Black Eyed Pea Casserole ~ Tuesday’s Table

  1. Hi Valerie, thanks so much for the nice comments on my recipes and for joining my blog. I am now following your blog and look forward to becoming blog friends.

  2. Mrs R says:

    Valerie, that dish looks simple and delicious! We love black eyed peas and I'm sure to try this recipe. Thank you for sharing it with us!

  3. Susan says:

    Mmmmm, that sounds yummified. I'd like some right now, Valerie. Susan

  4. Sylvia says:

    Black eye peas are good anytime. I hadn't thought of making them in a casserole,Valerie. Thanks for sharing the recipe.

  5. Valerie says:

    Hi Julie,
    Thank you for visiting my blog! What a nice surprise. Looking forward to being bloggy friends. =) Blessings and Sunshine, Valerie

  6. Valerie says:

    Dear Mrs. R,
    Thank you for your visit! Enjoy the recipe, it is as easy as pie.
    Blessings and sunshine, Valerie

  7. Valerie says:

    Dear Susan,
    It is yummy. =) Thanks for your kind comment. Blessings and sunshine, Valerie

  8. Valerie says:

    Dear Sylvia,
    I love black eyed peas too. Thank you for your sweet comment. Blessings and Sunshine, Valerie

  9. Denise says:

    Yummy in my tummy.

  10. Valerie says:

    Dear Denise, Thanks so much for dropping by! Hugs, Valerie

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