This comforting black-eyed pea casserole combines wild rice, black-eyed peas, vegetables, and savory sausage for a delicious dish that’s perfect as a main or a side. Serve it to a crowd or at a family dinner—may it bring you luck and prosperity!
Black-eyed peas are often overlooked, but they deserve attention. They taste great and are traditionally associated with good luck—so turning them into a casserole felt like a fun idea. The result is flavorful, budget friendly, and ideal for feeding a group.
This casserole is a fresh twist on familiar sides, combining hearty ingredients into a single, satisfying dish the whole family will enjoy.
Ideas for Your New Year’s Spread
More Black-Eyed Peas:
- Black Eyed Pea Chili – A Southern-style, good-luck soup.
- Hoppin’ John – The traditional rice-and-peas dish for New Year’s.
Appetizers:
- Bar Snack Mix – Salty, crunchy party snacks.
- Deviled Eggs – A classic Southern appetizer.
- Caramel Corn Cups – Sweet popcorn treats for gatherings.
Sweet Treats:
- Banana Pudding Truffles – Bite-sized Southern dessert.
- Peanut Butter Bars – Easy no-bake sweet squares.
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See the recipe card below for exact ingredient amounts and full directions.
Ingredient Notes
- Sausage: Spicy pork sausage adds bold flavor, but you can use another sausage variety, ground beef, or ground turkey. Adjust seasoning if using leaner meats.
- Black-eyed peas: Frozen or canned peas work well because they hold their texture during baking. If using dried peas, soak and cook them first.
- Rice: Wild rice adds nuttiness and color. White rice cooks faster—reduce oven time if used. Brown or wild rice may need longer cooking.
- Spinach: Fresh spinach is ideal; kale works as a substitute. If using frozen greens, increase the amount slightly and drain excess liquid.
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How to Make Black-Eyed Pea Casserole
- Preheat the oven to 400°F. In a large Dutch oven or heavy pot, cook bacon over medium heat until crispy. Remove to drain. Add the sausage and cook until no longer pink.
- Remove the sausage, then add onion, garlic, spices, and rice to the pot. Stir to coat with the rendered fat.
- Toast the rice briefly and cook until the onion softens, about 4–6 minutes.
- Add black-eyed peas, cooked sausage, diced tomatoes, and chopped green chilies. Stir to combine.
- Stir in the broth and bring the mixture to a boil. Remove from heat and stir in the spinach so it wilts into the mixture.
- Pour everything into a deep 9×13 baking dish (or keep it in the oven-safe pot). Cover with foil and bake for 30 minutes. Remove foil, sprinkle with cheddar, and bake 10–15 minutes more until the cheese melts and rice is tender. Top with crumbled bacon and serve warm.
Refer to the recipe card below for full measurements and step-by-step instructions.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat, in the oven at 350°F until warmed through, or in short intervals in the microwave. The skillet or oven preserves texture best.
To freeze: cook, cool completely, and wrap tightly in plastic wrap and aluminum foil or use a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Eating black-eyed peas on January 1st is a Southern tradition believed to bring prosperity in the coming year. It’s a cultural custom—enjoy the ritual and the tasty dish.
If you use frozen or canned black-eyed peas, they are already par-cooked and ready to use. Dried peas must be soaked and cooked according to package instructions before adding to the casserole.
Yes. Omit the sausage and bacon, use vegetable broth, and swap dairy cheese for a vegan alternative to make it vegetarian or vegan. The casserole is naturally gluten-free.
Recipe Tips & Tricks
- Special diet: Make it vegetarian or vegan by omitting meat and using vegetable broth and vegan cheese.
- Rice choices: White, brown, or wild rice all work. Adjust cook time for brown or wild rice, which take longer.
- Flavor swaps: Add bell peppers, Rotel, or Southwest seasoning for a Tex-Mex profile. Use plain diced tomatoes and an all-purpose seasoning blend for a more traditional Southern flavor.
- Prep ahead: Cook the bacon and sausage in advance, store in the fridge, then assemble when ready to bake.
- Protein swaps: Ground beef or turkey can replace pork sausage if preferred.
This black-eyed pea casserole is a flavorful and festive way to serve those lucky peas on New Year’s Day.
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Black Eyed Pea Casserole Recipe
Ingredients
- 5 slices bacon, diced
- 1 pound ground pork sausage
- 1 small onion, diced (approx. 1 cup)
- 2 cloves garlic, minced
- 1½ cups wild rice mix
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt
- 10 ounces diced tomatoes
- 4 ounces chopped green chilies
- 30 ounces black-eyed peas (frozen or canned)
- 3 cups chicken broth (or vegetable broth to make vegetarian)
- 3 cups fresh spinach
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 400°F. In a large Dutch oven or pot, cook bacon over medium heat until crispy. Remove bacon to drain.
- Add pork sausage and cook until no longer pink. Remove the cooked sausage to a bowl.
- In the reserved fat, add onion, garlic, wild rice, and spices. Cook about 4–6 minutes to toast the rice and soften the onion.
- Add black-eyed peas, diced tomatoes, chopped green chilies, cooked sausage, and broth. Bring to a boil.
- Remove from heat and stir in fresh spinach to wilt.
- If your pot is not oven-safe, transfer the mixture to a deep 9×13 baking dish. Cover tightly with foil and bake 30 minutes. Remove foil, top with cheddar, and bake 10–15 minutes more until rice is tender and cheese is melted.
- If your pot is oven-safe, cover and bake 30 minutes, then remove cover, add cheese, and bake an additional 10–15 minutes.
- Remove from oven, top with crispy bacon, and serve warm.
Notes
- Make it vegetarian/vegan by omitting meat, using vegetable broth, and swapping cheese for a vegan alternative.
- Choose white, brown, or wild rice; adjust cook times for brown or wild rice.
- For a Tex-Mex spin, add bell peppers, Rotel, or Southwest seasoning. For a more Southern flavor, use plain diced tomatoes and an all-purpose seasoning blend.
- Prep ahead: cook bacon and sausage in advance and refrigerate until assembly.
Nutrition
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