Black-Eyed Pea Green Bean Casserole
I started experimenting more with black-eyed peas and have really come to love them. They're so rich in flavor and very filling! Greenbeans are my favorite vegetable and I think that a greenbean/wax bean blend would also be great for this casserole. This would be a great potluck dish, even non-vegetarians may like it. And lately I've had this real hankering for french-fried onions, so here goes!
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INGREDIENTS
NutritionGREEN BEANS
- 1 1⁄2
BLACK-EYED PEAS
- 1
- 2cups water
- 1 1⁄2teaspoons olive oil
- 1⁄2teaspoon minced garlic
- 1teaspoon lemon juice
- 1⁄2teaspoon red chili powder
- 1⁄2
- 1⁄8teaspoon black pepper
- 1teaspoon onion powder
CREAM SAUCE
- 1(10 1/2 ounce) can condensed cream of mushroom soup
- 1⁄2
- 1teaspoon soy sauce
- 1⁄4teaspoon black pepper
- 1⁄8teaspoon paprika
TOPPING
- 1cup French-fried onions
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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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