Black-Eyed Pea Green Bean Casserole Recipe

Name: Black-Eyed Pea Green Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: GREEN BEANS; 1 1/2 cups cooked green beans (or a 14.5-oz can greenbeans); BLACK-EYED PEAS; 1 cup dried black-eyed peas; 2 cups water; 1 1/2 teaspoons olive oil; 1/2 teaspoon minced garlic; 1 teaspoon lemon juice; 1/2 teaspoon red chili powder; 1/2 teaspoon kosher salt (celery salt also makes a nice sub); 1/8 teaspoon black pepper; 1 teaspoon onion powder; CREAM SAUCE; 1 (10 1/2 ounce) can condensed cream of mushroom soup; 1/2 cup plain low-fat yogurt; 1 teaspoon soy sauce; 1/4 teaspoon black pepper; 1/8 teaspoon paprika; TOPPING; 1 cup French-fried onions

Servings: persons

GREEN BEANS
1 1/2 cups cooked green beans (or a 14.5-oz can greenbeans)
BLACK-EYED PEAS
1 cup dried black-eyed peas
2 cups water
1 1/2 teaspoons olive oil
1/2 teaspoon minced garlic
1 teaspoon lemon juice
1/2 teaspoon red chili powder
1/2 teaspoon kosher salt (celery salt also makes a nice sub)
1/8 teaspoon black pepper
1 teaspoon onion powder
CREAM SAUCE
1 (10 1/2 ounce) can condensed cream of mushroom soup
1/2 cup plain low-fat yogurt
1 teaspoon soy sauce
1/4 teaspoon black pepper
1/8 teaspoon paprika
TOPPING
1 cup French-fried onions

1
First cook the black-eyed peas (no pre-soaking required!) by placing the garlic and oil in a pot and simmer until lightly browned.
2
Pour in the water and black-eyed peas, mix well. Add the seasonings.
3
Cover the pot and let it cook for about 30-45 minutes, or until the peas are tender but not mushy.
4
For the greenbeans, if using canned, just rinse and drain. For fresh/frozen, just steam them to their desired consistency. I like them kinda soft but other people may like them chewier.
5
While the peas are in their last 10-15 minutes of cooking time, preheat the oven to 350u00b0F.
6
In a 2-qt baking dish, mix the mushroom soup and yogurt together.
7
Blend the soy sauce in next.
8
When the soy sauce is incorporated in the cream sauce, add the spices.
9
Drain any excess water from the black-eyed peas and put them into the baking dish, mixing well.
10
Mix the greenbeans in too.
11
Top with french-fried onions and bake for 25-30 minutes or until the cream sauce is bubbly.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: GREEN BEANS, 1 1/2 cups cooked green beans (or a 14.5-oz can greenbeans), BLACK-EYED PEAS, 1 cup dried black-eyed peas, and more.

Yes, Black-Eyed Pea Green Bean Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black-Eyed Pea Green Bean Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions