Black-Eyed Peas and Ham Casserole
"This is a delicious and hearty winter meal. Serve in deep bowls with a big, green salad at table, and lots of crusty bread and everyone will be happy."
photo by threeovens
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 lb dried black-eyed peas, soaked overnight (keep 2 cups of the bean liquor left in pot after cooking)
- 1 bay leaf
- 8 ounces smoked ham, good-quality, cut into dice
- 1 medium onion, finely minced
- 2 garlic cloves, finely minced
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 cup tomato ketchup
- 1 (12 fluid ounce) can Pepsi
- 1⁄2 cup maple syrup
- 1 1⁄2 teaspoons celery seeds
- 1 teaspoon dried oregano
- 1⁄2 teaspoon cayenne pepper
- salt and pepper
directions
- Rinse the black-eyed peas with cold running water and discard any stones or shriveled peas. Into a 6-quart Dutch oven, place the peas, bay leaf and enough water to cover, and heat to boiling over high heat. Reduce heat to low. Cover and simmer for 30 to 40 minutes or until peas are almost tender. Drain peas, keeping 2 cups of the liquid. Discard bay leaf. (Can be done up to 2 days ahead to this point. Refrigerate until ready to proceed with recipe.).
- Saute onion in olive oil, over medium heat, until partially cooked and translucent, 5-6 minutes.
- Preheat oven to 350°F Empty peas into a 4-quart baking dish and add all remaining ingredients (including onions and reserved bean water). Stir to distribute ingredients evenly throughout casserole. Taste some of liquid and season with salt and pepper to taste.
- Bake for 40-50 minutes, or until hot and bubbly. The casserole will be quite 'wet' and should be served in bowls. Even better the next day.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We really enjoyed this black-eyed pea and ham casserole. I made 1/2 the recipe, it was a perfect meal for two. It was absolutely delicious, full of layers of lovely robust flavors. It was hot, sweet and spicy. This dish smelled great while cooking and tasted even better. Sadly I can't say that it tasted better the next day, there was none left over. I did cook this for 2 hours to allow it to reduce a bit (personal preference only). It was a great use of contest ingredients, Good Luck. -
This was just okay for me. I didn't much like the Pepsi flavor (and I love Pepsi). The flavor did improve the next day.
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
