PREP TIME: 5 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 5 mins | YIELD: 6-8 Servings
I’ve never had this in a while. So I decided to welcome the year with this traditional good-luck food. Everyone loved it! I think I’ll be making this all year round because it was a huge hit!
INGREDIENTS
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4-5 slices bacon (I use thick-cut)
1 small onion, chopped
2 cloves garlic, minced
1 1/2 c brown rice
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne (optional)
3 c low-sodium chicken broth (plus extra for a casserole, if needed)
4 c collard greens, stems removed and thinly sliced
2 cans black-eyed peas, rinsed and drained
2 c shredded cheddar cheese, divided
1/4 c sliced green onions
How to make NEW YEAR’S DAY BLACK-EYED PEA CASSEROLE
Step 1: Over medium heat, heat a large skillet. Once the skillet is hot, saute the bacon. Do this in batches if needed.
Step 2: In the meantime, ready the remaining ingredients.
Step 3: Remove the bacon from the skillet once it is cooked through and crispy and onto a paper towel. And leave the grease to the pan. Allow the bacon to cool. Once cool enough, crumble to bacon and set aside.
Step 4: To the pan, add the chopped onion. Saute in the bacon grease for about 4 to 5 minutes until tender. Stir in the garlic and cook further for 30 seconds more.
Step 5: Add to the pan the rice, salt, and if using, cayenne. Stir to ensure that the rice is coated in oils. Pour in the chicken broth and boil.
Step 6: Cover the pan. Decrease the heat and cook the rice until almost tender and the liquid is mostly absorbed.
Step 7: In the meantime, prepare the oven. Preheat it to 350 degrees. And with cooking spray, grease a 9 x 13-inch casserole dish.
Step 8: Remove the cover, add in the sliced collard greens, and stir. Cover the pot again and turn the heat off. Leave it for about 5 minutes to soften the collards.
Step 9: Into a large mixture, transfer the rice and collard mixture. Add the black-eyed peas and a cup of cheddar cheese. Stir to combine. Pour in 1/4 cup chicken broth if the mixture becomes dry.
Step 10: Into the prepared casserole, transfer the mixture and place inside the preheated oven. Bake for about 20 minutes.
Step 11: Remove from the oven and sprinkle with the rest of the cheddar cheese. Bake for 5 minutes more or until the cheese has melted.
Step 12: Garnish with the reserved crumbled bacon, green onions, and hot sauce. Enjoy hot.
NOTES:
For this recipe, you can use regular bacon or vegetarian bacon. Or skip the bacon and just use olive oil or butter to saute the onions.
This casserole you can make ahead. Pop in the oven when ready to serve.
Prep this faster by preparing the rest of the ingredients while the bacon is cooking.
Make this in a 9 x 13-inch casserole dish or 8 x 12-inch.
Easily make this a main dish by adding in 2 cups of cooked rotisserie or leftover chicken.
To ensure that this doesn’t fry out, add an extra splash of chicken broth.
NUTRITION FACTS:
YIELD: 6
Amount Per Serving: CALORIES: 563 | TOTAL FAT: 24g | SATURATED FAT: 11g | CHOLESTEROL: 52mg | SODIUM: 970mg | FIBER: 8g | SUGAR: 1g | PROTEIN: 26g
Ingredients
- 4-5 slices bacon (I use thick-cut)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 c brown rice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne (optional)
- 3 c low-sodium chicken broth (plus extra for a casserole, if needed)
- 4 c collard greens, stems removed and thinly sliced
- 2 cans black-eyed peas, rinsed and drained
- 2 c shredded cheddar cheese, divided
- 1/4 c sliced green onions
Instructions
Step 1: Over medium heat, heat a large skillet. Once the skillet is hot, saute the bacon. Do this in batches if needed.
Step 2: In the meantime, ready the remaining ingredients.
Step 3: Remove the bacon from the skillet once it is cooked through and crispy and onto a paper towel. And leave the grease to the pan. Allow the bacon to cool. Once cool enough, crumble to bacon and set aside.
Step 4: To the pan, add the chopped onion. Saute in the bacon grease for about 4 to 5 minutes until tender. Stir in the garlic and cook further for 30 seconds more.
Step 5: Add to the pan the rice, salt, and if using, cayenne. Stir to ensure that the rice is coated in oils. Pour in the chicken broth and boil.
Step 6: Cover the pan. Decrease the heat and cook the rice until almost tender and the liquid is mostly absorbed.
Step 7: In the meantime, prepare the oven. Preheat it to 350 degrees. And with cooking spray, grease a 9 x 13-inch casserole dish.
Step 8: Remove the cover, add in the sliced collard greens, and stir. Cover the pot again and turn the heat off. Leave it for about 5 minutes to soften the collards.
Step 9: Into a large mixture, transfer the rice and collard mixture. Add the black-eyed peas and a cup of cheddar cheese. Stir to combine. Pour in 1/4 cup chicken broth if the mixture becomes dry.
Step 10: Into the prepared casserole, transfer the mixture and place inside the preheated oven. Bake for about 20 minutes.
Step 11: Remove from the oven and sprinkle with the rest of the cheddar cheese. Bake for 5 minutes more or until the cheese has melted.
Step 12: Garnish with the reserved crumbled bacon, green onions, and hot sauce. Enjoy hot.
Notes
For this recipe, you can use regular bacon or vegetarian bacon. Or skip the bacon and just use olive oil or butter to saute the onions. This casserole you can make ahead. Pop in the oven when ready to serve. Prep this faster by preparing the rest of the ingredients while the bacon is cooking. Make this in a 9 x 13-inch casserole dish or 8 x 12-inch. Easily make this a main dish by adding in 2 cups of cooked rotisserie or leftover chicken. To ensure that this doesn’t fry out, add an extra splash of chicken broth.
