Baked Black-Eyed Pea Casserole with Rice and Herbs
Mix cans of black-eyed peas herbs and shallots into a meatless vegetarian casserole dish creamy inside, crisp on top, casserole reheats beautifully.
Our recipe for baked black-eyed pea casserole with herbs and shallots is where you open up a few cans of black-eyed peas, mix everything together. The casserole dish also has fresh flavors from fresh shallots, tomatoes and herbs. This is a meatless vegetarian dish gets finished off with a crunchy, butter-dotted crust of Parmesan and breadcrumbs.
Baked black-eyed pea casserole is creamy inside, crisp on top and when you scoop up this casserole you see the pink shallots, the green flecks of herbs, and of course the golden creaminess of cheese and black-eyed peas.
The casserole reheats beautifully and pairs with a fresh green salad. It is the ideal balance between hearty, comforting, wholesome, and light. The casserole can be prepared and assembled up to one day in advance, just cover and store in the refrigerator.
When baked straight from the refrigerator, add 10 minutes to the baking time. Leftovers can be refrigerated in a covered container for up to four days.
Easy recipe from Ghana.
Baked Black-Eyed Pea Casserole with Rice and Herbs.
1 tablespoon melted butter.
3 (15-ounce) cans black-eyed peas, drained and rinsed.
1 cup cooked white rice.
2/3 cup dried breadcrumbs.
1/2 cup of the Parmesan cheese.
2 large chicken eggs.
4 large shallots, finely chopped.
2 large ripe tomatoes, diced.
1 large white onion, finely chopped.
2 cloves garlic, minced.
1/2 cup finely chopped fresh flat-leaf parsley leaves.
2 teaspoons finely chopped fresh rosemary leaves.
2 Maggie cubes.
½ teaspoon black pepper.
1 cup cottage cheese, preferably small curd.
1 cup regular full-fat plain yogurt.
1/2 cup low-sodium vegetable or chicken broth.
Finely grated zest of 1 medium lemon.
In a large bowl add all ingredients except breadcrumbs and Parmesan cheese, mix well. Turn into buttered a 9x13-inch casserole baking-dish and dot top with butter. Mix Parmesan cheese with breadcrumbs to form crust and sprinkle evenly over black-eyed dish. Bake until the top is golden brown and the casserole is bubbling, about 45 minutes. Let cool for 10 minutes before serving.
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