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Hey friends!
Looking for a cozy dish that’s packed with flavor? You’re in luck!
Today, I’m excited to share my delicious black-eyed pea casserole.
It’s hearty, healthy, and perfect for any night of the week.
Plus, it’s a great way to sneak in some extra veggies!
Grab your ingredients, and let’s get cooking!
Suggestions for Ingredient Substitution
Bacon can be replaced with smoked turkey or tempeh bacon for a healthier option with less saturated fat. Use about 1/2 cup of either substitute, adjusting cooking time as needed. For a vegetarian version, consider using 1/4 cup of olive oil with 1 teaspoon of smoked paprika to mimic the smoky flavor. Brown rice can be substituted with quinoa or cauliflower rice for a lower-carb alternative. Use the same amount of quinoa, but increase the liquid slightly. For cauliflower rice, use 4 cups and reduce the cooking liquid by half. Collard greens can be swapped with kale, Swiss chard, or spinach, maintaining the nutritional profile. Kale and Swiss chard can be used in equal amounts, while spinach should be doubled due to its higher water content and tendency to cook down significantly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 60-70 g
- Carbohydrates: 150-160 g
Ingredients
- 4-5 slices thick-cut bacon
- 1 small chopped onion
- 2 minced garlic cloves
- 1 1/2 cups brown rice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 3 cups low-sodium chicken stock (add extra for baking dish if required)
- 2 cups cooked, chopped chicken (optional; refer to notes)
- 4 cups thinly sliced collard greens, stemmed
- 2 cans black-eyed peas, rinsed and drained (14.5 oz each)
- 2 cups shredded cheddar cheese, divided
- 1/4 cup sliced scallions
Step 1: Cook the Bacon
Heat a large skillet over medium heat.
Add as many pieces of bacon as you can fit in the pan, cutting them in half if necessary.
Cook until the bacon is crispy, then remove it from the skillet and place on paper towels to drain.
Once cool, crumble the bacon and set aside for later use.
Leave the bacon grease in the pan.
Step 2: Sauté Onion and Garlic
Add chopped onion to the skillet with the bacon grease and sauté over medium heat until tender, about 4-5 minutes.
Add minced garlic and cook for an additional 30 seconds, until fragrant.
Step 3: Cook the Rice
Add rice to the skillet, along with salt, pepper, and cayenne pepper if using.
Stir well to coat the rice in the oils.
Pour in chicken broth and bring the mixture to a boil.
Cover the skillet, reduce the heat, and cook until the rice is mostly tender and the liquid is nearly absorbed, shaving off about 2 minutes from the regular rice cook time.
Step 4: Prepare Casserole Ingredients
While the rice is cooking, preheat your oven to 350°F (175°C) and spray a 9×13-inch casserole dish with cooking spray.
Once the rice is ready, uncover the pot and stir in the sliced collard greens.
Cover the pot again, turn off the heat, and let it sit for 5 minutes to soften the collards.
Step 5: Assemble the Casserole
Transfer the rice and collard mixture to a large bowl.
Stir in cooked chicken, black-eyed peas, and 1 cup of cheddar cheese.
If the mixture appears dry, add an extra 1/4 cup of chicken broth.
Spread the mixture evenly into the prepared casserole dish.
Bake in the preheated oven for 20 minutes.
Step 6: Add Final Toppings and Serve
Remove the casserole from the oven and sprinkle with the remaining cup of cheddar cheese.
Return to the oven and bake for an additional 5 minutes or until the cheese is melted.
Serve hot, topped with the reserved crumbled bacon, chopped green onions, and a splash of hot sauce if desired.
Enjoy your hearty casserole!
