How to Turn Leftover Black-eyed Peas Into Hoppin' John Casserole

If you're like me, you have a few of your New Year's black-eyed peas left over. A great Southern tradition is hoppin' john-- a mixture of black-eyed peas and rice. Here's a delicious recipe for a casserole in that style. I add sausage or ground meat and some fresh vegetables in the complete version. For an easier, "dump" version, scroll down to the end of the post.

Hoppin' John Casserole
Makes 8 main course servings. Divide for smaller version.

2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 pound ground beef or sausage (I guess you could use ground turkey too.)
3 cups cooked black-eyed peas (You could use canned if you need to.)
3 cups cooked rice (cooked without extra salt or fats)
1 can diced tomatoes (I use Rotel brand with chiles.)
1/4 cup chopped green onion
1 1/2 cups grated cheese (I use the Mexican blend most of the time.)
Garlic pepper (or powder)
Salt

In a skillet, heat the olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the sausage or ground meat and brown until completely cooked.

When meat mixture is cooked, pour into large mixing bowl. Add peas, rice, and diced tomatoes and stir gently. Add in green onion and cheese and stir to combine. Season with garlic pepper and salt to taste.

Pour into 9 by 13 inch baking dish and cook in 350 degree oven until heated through, about 25-30 minutes.

Pour a glass of earthy red wine like Merlot or Sangiovese and you have a meal to remember.

Note: For the easier version, mix together peas, rice, tomatoes and cheese. Season to taste. Pour into baking dish and bake for 20 minutes.