Black-Eyed Pea Casserole with Pancetta

This hearty and comforting Black-Eyed Pea Casserole is a New Year's Day win-win. It's delicious and believed to bring good luck in the new year. Easy to prepare, you can make it in advance, to boot!

My black-eyed pea casserole is reminiscent of Hoppin' John, sometimes called Carolina Peas and Rice, a traditional Southern dish made with black-eyed peas and a form of fat, like bacon or ham hock. It's served with rice, collard greens, and often cornbread.

In the South, folks believe that eating black-eyed peas on New Year's Day will bring good luck and prosperity in the new year. They're thought to be symbols of coins, and the greens, symbols of green money. Sometimes people hide a dime inside the dish, and it's said that the person who finds it will have even more wealth.

My version? I use pancetta for the fat, add onions and garlic, and turn it into a baked casserole with breadcrumbs and cheese. Rather than serve a side of greens, I added kale inside the dish, because, well, why not have your coins and dollars in the same bite? And I don't hide dimes anywhere because I’d rather nobody accidentally eat one. 😉

This casserole is a delicious, super hearty, flavorful and comforting dish that you can make entirely ahead of time.

Will it bring good luck and prosperity in the new year? Here's hoping!

You can learn more about Hoppin' John here on Traveling Boy.

Ingredient Notes

• black-eyed peas - Black-eyed peas are in the legume family and are actually beans. They have a mild earthy flavor and a firm yet creamy texture. You can buy black-eyed peas fresh, pre-soaked, steamed or canned. I use pre-soaked black-eyed peas. You can find most of these at major grocery stores throughout December.
• pancetta - Pancetta is Italian cured pork belly. It adds a ton of rich flavor to the recipe. Substitution: bacon.
• onion - The onion is quickly caramelized in the pancetta fat and adds a subtle sweetness to the other ingredients. Choose onions that are heavy for their size.
• garlic - I use fresh garlic, but you can also use roasted garlic for a sweeter, more mild flavor.
• kale - I use Lacinato kale (also called Tuscan, Italian and Dinosaur kale). I prefer the flat, slightly softer leaves over curly kale. Feel free to use whichever variety you like. Substitutions: collard greens or spinach. If you use spinach, use twice the amount because it shrinks a lot more than the others.
• Gruyère - Gruyère, with its lovely nutty flavor, perfectly melts into the inside of the casserole. Substitutions: Swiss or Fontina.
• heavy cream - The cream adds richness and moisture. Substitution: For less fat, you can use vegetable stock.
• breadcrumbs - Use any breadcrumbs you like, as long as they aren't seasoned.
• Parmesan - Finely grated Parmesan is added with the breadcrumbs to create a light crust. It's salty, tangy flavor adds a delicious finish to the dish.
• butter - Drizzled over the top, the butter helps the breadcrumbs brown, adds flavor and richness. Be sure to use unsalted butter since the Parmesan has a salty flavor. Substitution: olive oil.

How to Make it

- Preheat the oven to 375℉.

- For pre-soaked black-eyed peas, add them to boiling water and simmer for about 10 minutes. Drain. (If they're steamed, they're ready to go.) Add them to a large bowl and set aside.

- Add the pancetta to a large skillet and place it over medium-low heat to slowly melt the fat. Once the bottom of the pan is lightly coated, add the onion and garlic and turn the heat to medium. Stirring often, sauté until the onion is soft and golden, and the pancetta is lightly browned. Add the kale and cook just until it's wilted.

- Add the pancetta mixture to the bowl with the black-eyed peas, along with the grated Gruyère, cream, salt and black pepper, and stir to combine.

- Pour everything into a square 2-quart baking dish, and sprinkle the breadcrumbs and Parmesan evenly over the top. Then drizzle with the melted butter.

- Bake in the preheated oven for 20 minutes. If the top isn't golden, you can place it under the broiler just until it is, about 30 seconds. Let it cool in the pan for 15 minutes before serving.

Pleast note that this is a scoopable casserole rather than a firm, sliceable one.

Variations

• Vegetarian version. Omit the pancetta and use olive oil to coat the pan before adding the onions.
• Vegan version. Omit the pancetta, use olive oil to coat the pan before adding the onions, replace the cream and Gruyère with about ½ cup cashew cream and ¼ cup vegetable stock. Swap out the Parmesan for more breadcrumbs, and replace the butter with olive oil.
• Gluten-free version. Use gluten-free breadcrumbs. (To make your own, toast gluten-free sandwich bread and blend it in a food processor to make crumbs.)

Serving Suggestions

Typically, Hoppin' John is served over rice. I like it with a long grain rice like Jasmine or Basmati, and it's especially good with wild rice.

The casserole is also great with a salad. Basil Salad with Tomatoes, Cucumber Grapefruit Salad, and a Little Gem Salad with Avocado would all be lovely additions.

Making it Ahead

• Black-Eyed Pea Casserole can be made entirely the day before you want to serve it. After it's baked, let it cool completely, and then store it tightly covered in the refrigerator. Bring it to room temperature about an hour before reheating it in a 375℉ oven.
• You can also assemble it completely, and bake it the day you're serving.
• Leftovers should be stored in the refrigerator in an airtight container, and will last about four days.

More Must-Try Hearty Casseroles

I hope you love my Hoppin' John-like black-eyed pea casserole, and that it brings you lots of good luck in the new year!