Black-Eyed Pea, Okra, and Tomato Casserole

Black-Eyed Pea, Okra, and Tomato Casserole

This Black-Eyed Pea, Okra, and Tomato Casserole will surprise you with its deliciously spicy kick.

Black-Eyed Pea, Okra, and Tomato Casserole
Makes 4 to 6 servings
  • 4 slices thick-cut bacon, chopped
  • 1 cup diced yellow onion
  • 1 cup diced yellow bell pepper
  • 1 teaspoon minced garlic
  • 1 pound fresh okra, cut ½ inch thick crosswise
  • 2 cups cherry or grape tomatoes, halved
  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 1 tablespoon hot sauce
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons sherry vinegar
  • 1½ teaspoons Creole seasoning
  • ¾ cup coarsely cup crumbled cornbread
  • Garnish: chopped fresh basil
  1. Preheat oven to 350°.
  2. In a 10-inch cast-iron skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp, 5 to 7 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
  3. Increase heat to medium-high. Add onion and bell pepper; cook, stirring frequently, for 5 minutes. Stir in garlic; cook for 1 minute. Stir in bacon, okra, tomatoes, peas, hot sauce, basil, vinegar, and Creole seasoning until combined. Cover with foil.
  4. Bake for 20 minutes. Uncover and top with cornbread. Bake until cornbread is browned, about 10 minutes more. Garnish with basil, if desired.



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