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New Years Day Black-Eyed Pea Casserole

New Years Day Black-Eyed Pea Casserole is New Year Day comfort food.

Eating black-eyed peas on New Year Day is a stable New Year is tradition. The tradition spread after the American Civil War. Black-eyed peas, dried significantly expand in volume when cooked and symbolize expanding good look throughout the year. 

Black-Eyed Pea Casserole is New Year Day comfort food

During General William Tecumseh Sherman march, the United States Union Army devastated the Confederate Army food supplies but left dried black-eyed peas and hog meat. 

The Confederate soldiers thus felt lucky to have these supplies.

There is evidence that people ate black-eyed peas for luck as early as 500 A.D. as a part of the Jewish holiday Rosh Hashanah, the Jewish New Year.

New Years Day Black-Eyed Pea Casserole


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 the black-eyed pea dish. Bake until the top is golden brown and the casserole is bubbling, about 45 minutes. Let cool for 10 minutes before serving.

New Years Day Baked Black-Eyed Pea Casserole

Did you know?
Black-eyed peas also commonly referred to as Cowpeas or niébé originated in Africa and are widely grown around the world. Niébé, a variety of cowpea is a drought-resistant bean that thrives even in the dry, arid soils.

Three Black-Eyed Peas Facts.

Black-eyed peas are grown and eaten throughout the world, especially in Asia, South and Central America, the Caribbean, the United States, the Middle East, and Southern Europe.

Nigeria is the world’s leading black-eyed peas-producing country; Senegal, Niger, Ghana, Mali, Cameroon, and Burkina Faso are significant also significant producers.

Black-eyed peas get their name from their characteristic appearance of a black dot in the middle of a cream-colored bean.

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