Black-Eyed Peas, Ham & Rice Casserole

Black-Eyed Peas, Ham & Rice Casserole

David Venable

Eating black-eyed peas on New Year's Day is a tradition meant to bring good luck in the year ahead!

Serves: 8–10 Servings

Ingredients

  • 2 slices raw bacon, chopped
  • 1 cup diced onion
  • 1/2 cup diced red pepper
  • 1/2 cup diced green pepper
  • 2 stalks celery, diced
  • 8 oz ham, diced
  • 3 cloves garlic, minced
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp cayenne pepper
  • 1 Tbsp chopped fresh thyme
  • 2 (15-oz) cans seasoned black-eyed peas, liquid included
  • 1 (10-oz) can condensed cream of chicken soup
  • 1-1/2 cups chicken stock
  • 1 cup uncooked rice

Preparation

Preheat oven to 350°F. Cook the bacon in a large sauté pan over low heat until browned. Add the onion, red and green peppers, celery, and ham. Sauté for 4–5 minutes, until the vegetables are soft. Add the garlic, salt, pepper, cayenne, and thyme and cook for another minute.

Combine the cooked ham and vegetable mixture, black-eyed peas (including the liquid from the can), condensed soup, stock, and rice in a large mixing bowl. Transfer to a 9" x 13" casserole dish and cover with foil.

Bake for 30 minutes, then remove the foil and bake for another 30–45 minutes, until the rice is tender.

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