Side dish

Black-eyed pea and hominy casserole

Black eyed pea and hominy casserole DSC3736 1

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!

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
Green chile pork posole

Black eyed pea and hominy casserole DSC3736 1
5 from 5 votes

Black-eyed pea and hominy casserole

Servings 8
Author Lisa Fain


  • 6 ounces thick-cut bacon
  • 1/2 medium yellow onion, diced
  • 2 jalapeños, seeded and diced
  • 4 cloves garlic, diced 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)


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

  2. 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.

  3. 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.

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

  1. Anonymous

    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)

  2. Lisa Fain

    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!

  3. Emily Adamson

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

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

  5. Lisa Fain

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

  6. Lisa Fain

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

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

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

  9. Anonymous

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

  10. Lisa Fain

    Danilee–Thank you! Happy New Year!

  11. Lisa Fain

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

  12. Lisa Fain

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

  13. Kathryn Rocheleau

    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!

  14. 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.

  15. Lisa Fain

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

  16. Lisa Fain

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

  17. anotherfoodieblogger

    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. 🙂

  18. Lisa Fain

    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!

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

  20. Lisa Fain

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

  21. 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.

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

  23. Lisa Fain

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

  24. 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!

  25. Toni in TN

    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.

  26. Unknown

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

  27. Anonymous

    Peace & Harmony = Peas & Hominy

  28. Unknown

    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!

  29. Anonymous

    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!

  30. Anonymous

    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.


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

  32. 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.

  33. Lisa Fain

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

  34. Lisa Fain

    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!

  35. Lisa Fain

    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!

  36. Lisa Fain

    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!

  37. Josie P

    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!

  38. Lisa Fain

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

  39. Sugar Angel

    Thank your for your recipes. We love it.

  40. Was clicking through old BEP recipes for New Year’s lunch and made this one today. Couldn’t find hominy in Norway so I used 2 cans of peas and added some Tajin and chili powder to the spices. 5 of us ate the whole pan! Thanks for another delicious recipe. This one may become a tradition.

    • Lisa Fain

      Erica–Love the addition of Tajin and chili powder to the spices. So glad y’all enjoyed it. Happy New Year!

      • Erica Gibson

        It’s definitely a tradition – made it again this year but there are 7 of us to eat it at the party I’m attending. Calorie savings already!

  41. Barbara

    Pleased to see this earlier in the week, leaving me plenty of time to have all ingredients on hand and ready to prepare for family, any and all who might drop by today, New Year’s Day. I’d doubled the recipe and there were a few who packed take-home! For our own personal tastes, I did cut back on the sour cream, placing some to the side as garnish if desired. I also used fresh black-eyed peas but used canned whole chiles that I chopped. Because of some family having a low-salt diet and there being delicious bacon already in there plus canned products, the salt was omitted. This is also an item someone can add to preference.
    This will become a staple – thank you, Lisa!

    • Lisa Fain

      Barbara–So pleased you and your guests enjoyed it! Happy New Year!

      • Barbara

        & happy new year to you also! Have visited NYC recently as my Houston son & his partner are now living there. I think of you when bee-bopping around the neighborhoods. They are on the UES. I’d love to see some restaurant reviews by you!

  42. debraj76

    Oh my…this was FABULOUS!!!! I’m going to roll up the leftovers for enchiladas. Thanks for coming up with a novel way to usher in the new year with “good luck” fixins’! We are typically not a fan of black-eyed peas, , but this creation took that little legume to a whole new level. Bravo! Happy New Year!

    • Lisa Fain

      Debra–Love the idea to use the leftovers in enchiladas! So glad y’all enjoyed it and happy New Year!

  43. I made this for New Year’s Day and it was fabulous. I used 1tsp of Penzey’s Chili Powder instead of the cumin and cayenne, and it was the perfect amount of kick. I also used salt pork instead of bacon because I had some leftover from my Christmas baked beans. I’m happily enjoying the leftovers for lunch at work today!

    Thanks for another great recipe, and happy new year!

    • Lisa Fain

      April–Love your modifications and I’m so glad you enjoyed it! Happy New Year!

  44. Juan Muchos Jarros

    I love this casserole! It’s a go-to dish in the winter (and, okay, the summer too if I’m being honest) but as a vegetarian I’ve had to do it without the delicious bacon. The fake bacon is just not right, but recently it occurred to me to substitute Chipotle salsa for the Rotels. It doesn’t take it all the way to bacon territory, but the addition of the smoky Chipotles definitely adds something.

    • Lisa Fain

      Juan–That’s a terrific idea to use smoky chipotle salsa to make your vegetarian version taste even better!

  45. Shelah Hartfield

    5 stars
    As I need more protein than this casserole requires, I added a pound of hamburger meat. I reduced the amount of bacon. I did drain the meat before adding the hominey and peas. It was sooooo good.

    • Lisa Fain

      Shelah–I love the addition of hamburger meat! A wonderful one-pot meal!

  46. 5 stars
    I’ve been enjoying this recipe for a few years now and will make it again for tomorrow. Happy new year!

    • Lisa Fain

      Adriana–I’m so glad you’ve been enjoying it over the years! Happy New Year!

  47. Patrick Kopplin

    Lisa, getting ready to pop it into the oven. Should be a good side dish for Marcella Hazen’s Italian pot roast and a cheap French Bordeaux. Having a Happy Texas Italian Franco New Year. Hope you have a great one.

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