Black-Eyed Pea and Greens Casserole with Cornbread Crust

This Southern black-eyed pea and greens casserole with cornbread crust will ensure plenty of prosperity in the New Year! Enjoy it vegetarian or flavor with a little bacon for luck. 

Southern black-eyed peas and greens casserole with cornbread topping for the New Year!

Wow. In just a few short days, we'll be saying goodbye to 2015 and ringing in a new year. Is it just me, or has this year flown by? Or do I say that every year, completely forgetting the speed at which 365 days passes?

How are you feeling about the New Year? I find most people fall into two camps: excitement or dread. Excited for all the opportunities and experiences that await, or dread for the pressure to come up with an epic, life changing resolution, all while coming off a Christmas cookie (or champagne) hangover.

If you fall in the latter group, be sure to check back here on Wednesday, when I'm sharing my strategy for creating a non-resolution that truly can transform your life over the course of a year. But also, please know I'm a huge fan of starting resolutions/non-resolutions somewhere around January 5th or so. Give yourself some time to breathe after the hectic pace of the holiday season. It's hard to think about what's truly important in life when your brain just wants to focus on post-Christmas sales, which sparkly dress to wear on New Years, and sleep.

Ring in the New Year with this vegetarian casserole of black-eyed peas, greens and a crispy cornbread scallion topping!

Let's save that mental energy and instead think about something a little less exhausting - food. Growing up, I don't know if  we had a traditional New Years food, but since Scott and I started dating 10 (!!!) years ago, I've cooked a Southern New Years feast complete with black-eyed peas, greens, cornbread and pork. Down here, we believe black-eyed peas bring prosperity, greens bring money, pork brings progress (because pigs root forward when foraging, obviously), and cornbread brings gold. Apparently, us Southerners are quite focused on getting rich. Whether the meal actually brings riches or not, who knows, but either way you get a tasty feast.

This gluten free and vegetarian black eyed pea and greens casserole is a lucky meal to ring in the new year!

I like to have fun with the tradition, every year creating a new dish with the same basic elements. Since our tastes lean more plant-centric (and also because I have no clue how to cook a pork roast), I like to use a little bacon for flavoring and greens and black eyed peas as the main ingredients. We've done everything from New Years soups to black-eyed pea patties served over a mess of greens!

[Tweet "Ring in the #NewYear with this #vegetarian black-eyed pea and greens caserole! #southernfood"]

Last year I made this casserole to share on the blog, but didn't make enough cornbread to cover the top. Whoops! It was so tasty, I had to attempt again! This is kind of like a Southern version of a tamale pie, with a crispy cornbread topping over a casserole of baked greens, black-eyed peas in a molasses-sweetened tomato sauce. I kept it vegetarian this time, but for New Years, I'd flavor the greens and beans with a couple slices of bacon or stir in a little leftover ham from Christmas.

Black-Eyed Pea and Greens Casserole with Cornbread Crust
Author: Rachael Hartley, RD, LD, CDE
Serves: Serves 6
Feel free to saute 2 slices of chopped bacon with the onions and garlic to flavor (and for luck!).
Ingredients
  • [b]Filling: [/b]
  • 1 cup dried black-eyed peas
  • 2 tablespoons olive oil
  • 1/2 yellow onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1 large bunch collard greens or kale, stemmed and leaves chopped
  • 1/3 cup water
  • 1 14-ounce can pureed tomatoes
  • 1 1/2 tablespoons molasses
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons hot sauce
  • [b]Cornbread Topping:
  • [/b]
  • 1½ cups stone-ground cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 
1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 large egg
  • 
1½ cups buttermilk or kefir
  • 
2 tablespoons avocado oil or extra-virgin olive oil
  • 2 scallions, chopped
  • 2 tablespoons chopped parsley
Instructions
  1. First, cook the black-eyed peas. If you remember, soak them in a big bowl of water overnight/all day (I never remember). Place peas in a large pot and cover with a couple inches of water. Bring to a boil, reduce heat, cover and simmer about 1 hour until tender, but not falling apart. Taste a couple to ensure doneness. Drain and set aside until ready to use.
  2. When ready to cook casserole, preheat oven to 400 degrees.
  3. Heat olive oil in a large sided skillet on medium-high heat. Add onion, garlic and red pepper. Saute until tender, about 5-7 minuets. Add greens and water. Stir, cover and cook 10 minutes until greens are tender. If starting to dry out, add more water. Add tomatoes, molasses, dijon, hot sauce and season with salt and pepper. Simmer 5 minutes. Add black-eyed peas, stir to combine, and pour into large casserole dish. Let sit while you make cornbread topping.
  4. In a large bowl, mix the dry ingredients for the cornbread together. In a medium bowl whisk the egg, buttermilk, and oil. Add the wet ingredients to the dry ingredients and whisk until combined. Whisk in scallions and parsley. Pour cornbread batter evenly over the casserole, spreading with a spatula to even. Place in the oven and bake 25-30 minutes until topping is browned and cooked through.

More lucky recipes for the new year:

Cornbread Tomato Salad with Buttermilk-Lime Dressing

Black Eyed Pea Patties with Hoppin' Collards

Collard Green Salad with Beets, Black Eyed Peas and Cornbread Croutons