Best 5 Mamas Black Eyed Pea Casserole By Emeril Recipes

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Indulge in a delectable Southern classic with Emeril's irresistible black-eyed pea casserole. This flavorful and comforting dish is a true testament to soul food, where tender black-eyed peas are harmoniously blended with a medley of aromatic spices, creamy cheeses, and a hint of smokiness from bacon. Be prepared to tantalize your taste buds with every bite as you uncover the secrets behind this beloved recipe.

Here are our top 5 tried and tested recipes!

MAMA'S BLACK-EYED PEA CASSEROLE



Mama's Black-Eyed Pea Casserole image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10-ounce) can diced tomatoes (recommended: Ro-tel)
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can mild enchilada sauce
A few dashes of Louisiana hot sauce
2 tablespoons Essence, recipe follows
1 package corn tortillas
Butter
2 cups grated cheddar
Chopped green onions, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
  • Preheat oven to 350 degrees F.
  • Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
  • Combine all ingredients thoroughly.

BLACK-EYED PEA CASSEROLE



Black-Eyed Pea Casserole image

This group-size dish is quick, simple and tasty. People always ask for "just a little more". I guess you could call it one of my Southern favorites.-Kathy Rogers, Natchez, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 7

2 packages (6 ounces each) long grain and wild rice mix
2 pounds ground beef
2 medium onions, chopped
2 small green peppers, chopped
4 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/3 cups shredded cheddar cheese

Steps:

  • In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain., In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes. , Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 247mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

MAMA'S BLACK-EYED PEA CASSEROLE BY EMERIL



Mama's Black-Eyed Pea Casserole by Emeril image

This is a recipe from Emeril Live during his "Football Contest" episode. It is really delicious. The only changes I made to it was to drain the diced tomatoes. The recipe doesn't state how many tortillas to use but I suggest using 5 on the bottom layer and 5 on the second layer. I used approx. 14 and that was to much for our taste. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup

Provided by HappyTune

Categories     Onions

Time 11m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 medium yellow onion, diced
2 garlic cloves, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10 ounce) can diced tomatoes (recommended ( Ro-tel)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can mild enchilada sauce
2 -3 dashes louisiana hot sauce
2 tablespoons Emeril's Original Essence
1 (6 -8 count) package corn tortillas
butter
2 cups grated cheddar cheese
chopped green onion, for garnish

Steps:

  • Brown the ground beef in large skillet.
  • Drain the excess grease and the add onion, garlic, jalapeno and Essence.
  • Cook the mixture for 3 to 5 minutes or until the onion has softened.
  • Add the black-eyed peas, tomatoes, mushroom soup, chicken soup and enchilada sauce.
  • Add a few dashes of hot sauce.
  • Simmer until warm, about 10 minutes.
  • Preheat oven to 350°F.
  • Tear the tortillas into large pieces.
  • Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces.
  • Spoon on the ground beef mixture into a thin layer and then add a layer of cheese.
  • Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top.
  • Cover the casserole dish with foil to prevent the cheese from burning and place in the oven.
  • Cook for 35 to 45 minutes.
  • Remove from the oven, cut slices approximately 2 by 2 inches and serve.
  • Garnish with chopped green onion.

BLACK-EYED PEA CASSEROLE



Black-Eyed Pea Casserole image

This black-eyed pea casserole is one of my husband's favorite meals, we serve this with a little cornbread and a salad. This is a very adaptable recipe, depending on the canned tomatoes and cheese you choose.

Provided by Wendy F

Time 45m

Yield 10

Number Of Ingredients 8

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
2 (15.8 ounce) cans black-eyed peas, undrained
2 cups cooked long-grain rice
1 (14.5 ounce) can diced tomatoes, drained
1 ½ cups shredded Monterey Jack cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
  • Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture. Transfer to a 9x13-inch baking dish.
  • Bake in the preheated oven until heated through, about 30 minutes.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 23.8 g, Cholesterol 42.9 mg, Fat 12.8 g, Fiber 3.6 g, Protein 17.2 g, SaturatedFat 6.2 g, Sodium 449.7 mg, Sugar 1.6 g

EMERIL'S STEWED BLACK-EYED PEAS



Emeril's Stewed Black-Eyed Peas image

Make and share this Emeril's Stewed Black-Eyed Peas recipe from Food.com.

Provided by Diana Adcock

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

12 ounces ham hocks (two or one large one)
2 tablespoons vegetable oil
1/4 lb other ham or 1/4 lb sausage (**If there is no Tasso Recipe here on Recipezaar I will post one-it's worth making)
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne
2 bay leaves
1 lb black-eyed peas, rinsed and picked over
2 quarts chicken stock or 2 quarts low-sodium chicken stock
2 tablespoons minced fresh flat leaf parsley

Steps:

  • With a sharp knife score the fat on the ham hocks 1/4-inch deep.
  • Heat the vegetable oil in a large heavy stockpot over medium high heat.
  • Add the tasso and cook, stirring often, until heated through, about 3 minutes.
  • Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
  • Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
  • Cook, stirring often for 2 minutes.
  • Add the black-eyed peas and chicken stock.
  • Bring to a boil over high heat.
  • Reduce heat to medium low.
  • Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
  • Remove the bay leaves and discard.
  • Cut the meat from the hock, discarding the skin and bones.
  • Return meat to the pot.
  • Stir in the parsley.
  • Serve.

Tips

  • Soak the black-eyed peas overnight: This will help to soften them and reduce the cooking time.
  • Use a variety of vegetables: This will add flavor and texture to the casserole. Some good options include onions, celery, carrots, bell peppers, and corn.
  • Don't overcook the black-eyed peas: They should be tender but still have a little bite to them.
  • Season the casserole to taste: This may include salt, pepper, garlic powder, onion powder, and cayenne pepper.
  • Top the casserole with cheese: This will give it a golden brown crust and a cheesy flavor.
  • Serve the casserole hot: This is the best way to enjoy it.

Conclusion

Mama's Black-Eyed Pea Casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and nutrition, and it is sure to be a hit with your family and friends. So next time you are looking for a simple but satisfying meal, give this casserole a try. You won't be disappointed!

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