Black-Eyed Pea Green Bean Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First cook the black-eyed peas (no pre-soaking required!) by placing the garlic and oil in a pot and simmer until lightly browned.
  • Pour in the water and black-eyed peas, mix well. Add the seasonings.
  • Cover the pot and let it cook for about 30-45 minutes, or until the peas are tender but not mushy.
  • For the greenbeans, if using canned, just rinse and drain. For fresh/frozen, just steam them to their desired consistency. I like them kinda soft but other people may like them chewier.
  • While the peas are in their last 10-15 minutes of cooking time, preheat the oven to 350°F.
  • In a 2-qt baking dish, mix the mushroom soup and yogurt together.
  • Blend the soy sauce in next.
  • When the soy sauce is incorporated in the cream sauce, add the spices.
  • Drain any excess water from the black-eyed peas and put them into the baking dish, mixing well.
  • Mix the greenbeans in too.
  • Top with french-fried onions and bake for 25-30 minutes or until the cream sauce is bubbly.
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