Blackeye Bean Casserole

I live in a part of the United States where it’s good luck to eat black-eyed peas at the New Year. Many people here grow black-eyed peas in their gardens. We eat them often and most people I talk to have their favorite black-eyed peas recipe.

I found this recipe in the April 1943 issue of Woman’s Day.


First of all, I should tell you what we changed. We only used one onion and green pepper and it was the perfect amount. Two of each seems like overkill unless you really like onions and peppers. We also only put it in the oven for 30 minutes. You’ll notice in the image below that the top was beginning to get a little over-done and we were afraid that leaving the black-eyed peas in the oven for a full hour would burn them.

I’m actually not sure if I’ve ever had black-eyed peas baked with cheese before. The melted cheese here was a fantastic addition. Why haven’t I thought of this before? Cutting the amount of onion and pepper was the right decision for us. If you are used to eating your black-eyed peas in a dish that’s a bit–or a lot–spicier, this might be a bit bland for you. Several of my taste testers added salsa and said that made the recipe near perfect. I think they tasted great either way. These beans are a yummy, versatile side dish and I recommend them.

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