Black Eyed Pea Casserole ~ 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.
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)