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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 228.1
  • Total Fat: 9.1 g
  • Cholesterol: 18.9 mg
  • Sodium: 673.0 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 6.2 g
  • Protein: 15.5 g

View full nutritional breakdown of Roasted Black Eyed Pea, Spinach and Bacon Casserole calories by ingredient
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Roasted Black Eyed Pea, Spinach and Bacon Casserole

Submitted by: NADALIA

Introduction

Recipes by Zola Gorgon - Enjoy this black eyed pea side dish on New Years or anytime you crave something Southern. Recipes by Zola Gorgon - Enjoy this black eyed pea side dish on New Years or anytime you crave something Southern.
Number of Servings: 6

Ingredients

    6 pieces of bacon, sliced crosswise into quarter inch strips
    2 cups of sliced button mushrooms
    3 large minced shallots
    2 15 oz cans of black eyed peas, drained, rinsed and drained again
    Three quarters of a cup of chicken broth (divided)
    2 tsp of minced garlic (jar garlic is fine)
    1 Tbl of hot sauce (Tabasco or other)
    1 tsp of black pepper
    One cup of Italian cheese mix or Parmesan
    One half pound of baby spinach leaves (fresh)

Directions

Serves 6
Preheat oven to 350 degrees

In a large sauté pan cook the bacon until crisp. You're making bacon bites. When they are nicely browned you're going to drain them on paper towels, but DO NOT wash the pan. Just pour off the grease and leave the pan as is. Next you'll sauté the mushrooms and shallots in the pan on medium, until they are just loosened up and starting to brown. This will take just a few minutes.

Now you'll put in your drained, rinsed and drained beans with a half cup of chicken broth. I am emphasizing this because you don't want the bean liquid. You need clean beans.

Add the garlic, hot sauce, and the pepper. Mix thoroughly. Add the bacon bits and mix again. Then put this mixture in a 9 X 13" ovenproof pan and back for one hour at 350 degrees.

When the hour is up take out the casserole and stir. Add the final quarter cup of chicken broth and the spinach and the cheese. This takes a bit of patience because you will have to continually put handfuls of spinach in and toss the spinach in until it wilts. Then add the next handful. And stir again. When it's all mixed in, put the casserole back in the oven for 30 more minutes. Serve warm, right from the oven.

Number of Servings: 6

Recipe submitted by SparkPeople user NADALIA.






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