New Year’s Day black-eyed pea casserole

This New Year's 24-hour interval blackness-eyed pea goulash is perfect for welcoming in the new year's day with some of the traditional good-luck foods! This easy casserole is packed with flavor and will surely exist a new favorite y'all'll want to savor all yr long!

Happy holidays, my friends!

Have y'all shopped till you dropped? Take you lot seen Santa and all the pretty Christmas lights? Did you plan out your Christmas menus?

Nosotros had my in-laws in town this past weekend and had and then much fun at my son's preschool Christmas show, my daughter's very commencement basketball game and celebrating my hubby's birthday.

And now I've got a long week stretched out in front of me. I'k off all week from my day task as a wellness and nutrition editor, and I've got some fun family time planned. And lots of lazy days and PJ time. So prepare for information technology!

And today I'm getting ahead of myself and bringing y'all yet another New Yr'due south Mean solar day favorite.

So, I grew upwardly in North Carolina and nosotros believe in getting in your traditional skillful luck New Year'due south 24-hour interval foods on Jan 1. That makes it a foodie vacation of sorts to me!

In that location are certain foods you are supposed to eat to ensure a happy and prosperous year. Pork symbolizes wealth and prosperity, blackness-eyed peas resemble small coins, and greens, especially collards where I'm from, are similar green paper money. (Read more about this tradition.)

And I dear those flavors and so much that I just keep coming up with new ways to enjoy them!

This New year'southward Twenty-four hours blackness-eyed pea casserole is loaded with black-eyed peas and collards, too every bit brown rice and bacon, for a hearty succulent casserole with tons of flavour!

(And tons of Southern favorites!)

I beloved making this to serve with ham and cornbread (unremarkably my easy cheesy cornbread muffins) for a meal that ticks all the boxes for good luck New year's day's foods. 🙌

(I'd be groovy with a side salad or my mixed greens and fruit salad for a lighter, fresh option to take on the table.)

And on a solar day like New year'due south, I experience like you tin can serve this blazon of meal for brunch or dinner. Just add mimosas, a poinsettia cocktail, bloody Mary'south, champagne brunch punch or your favorite cocktail! 🥂

Notes on this New Year's Day black-eyed pea casserole:

• I apply and recommend regular salary but you could substitute a vegetarian bacon if y'all want to make this vegetarian-friendly. Alternatively, you could skip the bacon and use olive oil or butter to sauté the onions.
• You can prep this goulash ahead of time if y'all want and then only bake it when you're ready to eat. 👍
• You can besides make this go faster by working equally you lot are cooking. While the bacon sautés, chop the onion and garlic and gather the ingredients. And then, equally the rice is cooking, prepare the collards, bleed the black-eyed peas and shred the cheese.
• This fits well into a 9×thirteen casserole dish only you tin can also use an 8×12 (like I did for these photos).

Want to add some actress protein?

You can add together in two cups of cooked rotisserie or leftover chicken to make this a main dish.

I've done this before so I tin can enjoy it more than often as merely a regular dinner! Yous may want to add together another splash or 2 of chicken goop to make sure this doesn't dry out.

Whatever the fourth dimension of year, I hope you lot love this New year'due south Day black-eyed pea goulash for a delicious taste of some of our Southern favorites!

Enjoy!

XO,

Kathryn

P.S. Bank check out my other New year's Solar day recipes:

• Southern New year'southward Day dinner skillet
• Blackness-eyed peas burgers
• Quick Southern collard greens with bacon

Prep Time 5 minutes

Melt Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 4-5 slices bacon (I use thick-cut)
• 1 minor onion, chopped
• 2 cloves garlic, minced
• 1 one/2 cups brownish rice
• ane/2 teaspoon table salt
• i/4 teaspoon black pepper
• 1/8 teaspoon cayenne (optional)
• 3 cups low-sodium craven broth (plus extra for goulash, if needed)
• four cups collard greens, stems removed and thinly sliced
• ii cans blackness-eyed peas, rinsed and drained
• 2 cups shredded cheddar cheese, divided
• 1/four cup sliced green onions

Instructions

1. Oestrus a large skillet over medium estrus and sauté the bacon. (I suggest calculation every bit many pieces as you can fit in your pan. Yous tin cut them in one-half if you need to.)
2. As the bacon is sautéing, prep the residual of the ingredients.
3. Once the bacon is cooked through and crispy, remove to a paper towel, leaving the salary grease in the pan. When cool enough, crumble the bacon and relieve for topping the casserole.
4. Add the chopped onion to the pan with the bacon grease and sauté until tender, about 4-five minutes. Add together garlic and melt some other 30 seconds.
5. Add together rice, salt, pepper and cayenne (if using) and stir to make certain the rice gets coated in the oils. Add craven broth and bring to a eddy.
6. Cover, reduce heat and cook until the rice is mostly tender and the liquid is near absorbed. (I usually take off nearly 2 minutes from my regular rice melt time.)
7. Meanwhile, preheat the oven to 350 and spray a 9x13 casserole dish with cooking spray.
8. Uncover the pot, stir in the sliced collard greens with the rice and so embrace the pot, plough off the heat and allow it sit for five minutes. (This helps soften the collards.)
9. Transfer rice and collard mixture to a large basin and stir in the blackness-eyed peas and 1 cup of the cheddar cheese. If your mixture seems dry, add an extra i/4 cup craven goop.
10. Transfer to the prepared casserole dish and bake at 350 for 20 minutes.
11. Sprinkle with the remaining loving cup of cheddar cheese and broil for another 5 minutes, until the cheese is melted.
12. Serve hot with the reserved crumbled bacon, dark-green onions and hot sauce. Enjoy!

Notes

I use and recommend regular bacon just you lot could substitute a vegetarian bacon if you want to make this vegetarian-friendly. Alternatively, you could skip the salary and utilise olive oil or butter to sauté the onions.

You lot can prep this casserole ahead of time if yous want and and then only bake it when you're ready to eat.

Yous can also brand this go faster by working every bit you are cooking. While the bacon sautés, chop the onion and garlic and assemble the ingredients. So, as the rice is cooking, prepare the collards, bleed the black-eyed peas and shred the cheese.

This fits well into a 9x13 casserole dish but you can likewise use an 8x12 (like I did for these photos).

Y'all tin add in 2 cups of cooked rotisserie or leftover craven to make this a primary dish. I've done this earlier so I tin enjoy information technology more frequently! You may want to add another splash or two of chicken broth to make certain this doesn't dry out.

Y'all can watch how I prep the collards in the video for my quick Southern collard greens with salary.

Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 563 Total Fat: 24g Saturated Fat: 11g Cholesterol: 52mg Sodium: 970mg Cobweb: 8g Sugar: 1g Protein: 26g

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Source: https://www.familyfoodonthetable.com/new-years-day-black-eyed-pea-casserole/

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