Thursday, December 29, 2016

Black-eyed pea and hominy casserole

Black-eyed pea and hominy casserole | Homesick Texan

What a year it has been. Every time I looked at the news, it seemed another awful thing was being reported. Not to mention there was an inordinate amount of strife and loss in my friends' lives this year, too. I am very much looking forward to a fresh start in January.

That said, despite the challenges of 2016 there were some bright spots for which I am very grateful. I traveled to some amazing places, I wrote another book (more on this soon!), and best of all, I spent a lot of time this year with my far-flung family and friends. And even if we happened to be gathering for a difficult situation, such as when my mom’s house flooded in the spring, there was still peace and harmony to be found, most often when we were gathered around the table.

For instance, when we were helping my mom move into her temporary home, people kept bringing over breakfast tacos, salads, and sandwiches to keep us sustained as we dealt with the mess. When the food arrived, we’d stop what we’re doing, sit down, and eat. And when we paused things began to seem a bit normal again. With my friends I noticed this trend as well. During this year’s political season we didn’t all see eye to eye and sometimes the arguments were heated. But whenever we’d stop and share a meal, we were able to find our common ground once again. At the table there was peace and harmony.

Black-eyed pea and hominy casserole | Homesick Texan

Every year around this time, I start to test black-eyed pea recipes to share with you. It’s a lot of fun for me as I adore these earthy legumes and don’t eat them often enough. Hominy is considered a good-fortune food in El Paso and New Mexico, so I decided combining it with black-eyed peas would be a novel thing to do.

At first I was just going to cook the two together in some sort of broth. But considering the year that’s passed, I felt extra comfort and fortification were necessary. Since nothing is more soothing than a thick blanket of melted cheese, I made a casserole. And as long as you have black-eyed peas, hominy, and cheese hanging out in a hot dish, you might as well invite jalapeños, bacon, and Rotel tomatoes to the party, as well. They were definitely welcome additions.

This is a bit untraditional, I admit, but if you are a fan of dishes such as King Ranch or chicken tortilla casserole, think of this as similar but with black-eyed peas and hominy instead. It’s a satisfying side but it could also be a meal along with a salad. It's terrific plain but you can never go wrong with some sour cream and guacamole on top if you're feeling fancy.

Black-eyed pea and hominy casserole | Homesick Texan

What I enjoy most about this casserole, however, is how well all the ingredients work together. So here for your consideration is a dish for the New Year. And when you share it with your loved ones, not only will there be black-eyed peas and hominy at your table, but some peace and harmony, too. Happy New Year!

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Looking for more ideas? Here are some other fun things to make on New Year's Day:
New Year's Day queso compuesto
Black-eyed peas with bacon and jalapeños
Smoky black-eyed pea and sausage soup
New Year's Day migas with black-eyed peas and bacon
Good fortune soup with ham and collard greens
Red posole
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Black-eyed pea and hominy casserole


Ingredients:
6 ounces thick-cut bacon
1/2 medium yellow onion, diced
2 jalapeños, seeded and diced
4 cloves garlic, minced
1 (10-ounce) can tomatoes with green chiles, drained
1 (15-ounce) can black-eyed peas, drained
2 (15-ounce) cans white hominy, drained
1/2 cup chopped cilantro, plus more for garnishing
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1 tablespoon lime juice
8 ounces sour cream
6 ounces (1 1/2 cups) shredded yellow cheddar
6 ounces (1 1/2 cups) shredded Monterey Jack
Sour cream, for serving (optional)
Guacamole, for serving (optional)

Instructions:
Preheat the oven to 375°F and line a plate with a paper towel.

In a large cast-iron skillet, cook the bacon on medium-low heat, turning once, until beginning to crisp and the fat has been rendered, about 8-10 minutes. Place the bacon on the paper-towel lined plate and remove all but 1 tablespoon of bacon grease from the skillet (reserving the rest for another use). Add to the skillet the onion and jalapeño, and while occasionally stirring, cook until softened, about 5 minutes. Add the garlic and cook for 30 more seconds.

Turn off the heat. Chop the bacon into 1/2-inch pieces and add it to the skillet along with the tomatoes, black-eyed peas, hominy, cilantro, cumin, salt, cayenne, and lime juice. Taste and adjust seasonings. Stir in the sour cream until well combined, then stir in half of the shredded cheddar and Monterey Jack. Top the casserole with the remaining cheese and bake uncovered for 25-30 minutes or until it’s brown and bubbling.

Garnish with cilantro and serve warm, either on its own or topped with sour cream and guacamole if you like.


Yield:
6-8 servings

Author:


HOMESICKTEXAN.COM

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39 comments:

Anonymous said...

How very wonderful to have your voice back! You have been missed.
And anything, food or otherwise, that may bring us good/better luck in the New Year is very much appreciated.
Hau'oli makahiki hou! (Happy New Year in Hawai'ian)

Lisa Fain (Homesick Texan) said...

Anon--Thank you! Your good wishes in Hawaiian are welcome and appreciated. This year I made my first-ever trip to Hawaii and I can't wait to return. Happy New Year to you, too!

Emily Adamson said...

Always love your recipes and I'm very excited for this one and 2017!

julia said...

I was planning to make Texas Caviar for New Years, but this looks so good I may change

Lisa Fain (Homesick Texan) said...

Emily--Thank you! And a happy 2017 to you!

Lisa Fain (Homesick Texan) said...

Julia--This is kind of like Texas caviar, but hot and with lots of cheese and bacon!

Unknown said...

Sounds yummy ☺
I too am very glad to see a new recipe from you!
From Danilee

Dana said...

I couldn't help but notice--peace and harmony = peas and hominy.

Anonymous said...

Wow! Glad you're back. This is the best food blog in the known Universe. Happy New Year!

Lisa Fain (Homesick Texan) said...

Danilee--Thank you! Happy New Year!

Lisa Fain (Homesick Texan) said...

Dana--Yes, it wasn't intentional but once I saw it too it made me very happy.

Lisa Fain (Homesick Texan) said...

Anon--That's some high praise! Thank you and happy New Year!

Kathryn Rocheleau said...

I think I will have to make this for New Year's Day! I ALWAYS have my black-eyed peas on that day (and others too). Did your travels bring you to little ol' Bend, OR this year? We've had quite the snowy winter so far!

Shannon said...

Sounds delish! I may have to do this instead of the smoky black eyed pea and sausage soup.

Love you, Lisa! Hoping 2017 is a wonderfully refreshing year full of peace and love for you, your friends and family.

Lisa Fain (Homesick Texan) said...

Kathryn--No, I didn't make it to Bend this year but will be there in 2017!

Lisa Fain (Homesick Texan) said...

Shannon--Both are excellent choices! Happy New Year to you, too!

anotherfoodieblogger said...

Oooh I would love to meet for a cuppa if you have time when you are in Bend. I'd be honored if you could sign my two cookbooks I have of yours. But I know travelling to visit family can get hectic. :)

Lisa Fain (Homesick Texan) said...

Anotherfoodieblogger--Would love to sign your books and say hello. Might do an event there in the fall at Newport Ave. Market. Will keep you posted!

Deborah said...

I'm making this soon and am so glad you are back!

Lisa Fain (Homesick Texan) said...

Deborah--Enjoy and it's good to be back! Happy New Year!

Rebecca said...

Well I cooked off the ham bone this morning to make stock to cook off the dried black-eyed peas. Gotta love the pressure cooker. So I will have plenty of peas cooked to give this dish a try latter in the week.

Rebecca said...

Also....glad to have you back. Missed you

Lisa Fain (Homesick Texan) said...

Rebecca--Ham bone stock makes terrific black-eyed peas! And it's good to be back. Happy New Year!

dippity said...

I made this for NYE and it turned out perfectly! I wish i could post a pic... it's gorgeous. Thanks for another awesome recipe from HST!

Toni in TN said...

I thought you were gone forever! So glad to have you back. This is a very interesting combo and I have a feeling it will soon be sitting on our table.

Unknown said...

I just made this and it's wonderful. Have a blessed new year. -Adriana

Anonymous said...

Peace & Harmony = Peas & Hominy

Unknown said...

Not sure if my previous post went through... We made this down in Sherman TX tonight...GO ROOS! Was excellent! Thank you very much! Love your posts!

Anonymous said...

I made this yesterday for New Year's day... it was terrific! I subbed in two ears of fresh corn cut off the cob instead of the 2nd can of hominy, fantastic!

Anonymous said...

Oooh! This looks delicious. Will be trying it soon.

Glad to see you back. Had enough bad stuff going on here to contemplate you disappearing as well. Good to see you back with us.

Pete

Lulu said...

Lisa,
Thanks for the recipe. Thursday and Friday we will need a great warmer upper. :)
Glad to see you back!

Jill said...

All right, all right. You win. I was SO against defiling my hominy casserole with black eyed peas, but made it per your recipe to preserve marital bliss. It was absolutely delicious. It also freezes really well and since the black eyed peas give it protein, I've been enjoying it as a work lunch.

Lisa Fain (Homesick Texan) said...

Dippity--Hooray! I'm so pleased you enjoyed it!

Lisa Fain (Homesick Texan) said...

Toni--It's good to be back! Enjoy!

Adriana--Wonderful news! I'm so pleased y'all liked it!

Anon--Ha, yes!

Unknown in Sherman--Go Roos! Glad it was a hit!

Lisa Fain (Homesick Texan) said...

Anonymous--Love the idea of using corn!

Pete--It's good to be here. Still busy with the project but hope to return to regular postings soon.

Lulu--This will keep you warm!

Lisa Fain (Homesick Texan) said...

Jill--Even those who don't like black-eyed peas can enjoy the casserole since there's so much other good stuff happening. Everybody wins! And so glad y'all found it delicious!

Josie P said...

We had some vegetarian guests over and decided to try this with some tempeh bacon I made myself. Although I would prefer real bacon, I must say, the dish still shone as the star of the evening and our guests loved it!

Lisa Fain (Homesick Texan) said...

Josie--That's helpful to know that it's good with vegetarian bacon. Pleased y'all enjoyed it!

Sugar Angel said...

Thank your for your recipes. We love it.

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