Breadcrumbs
Black-Eyed Pea Cassoulet
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70 Reviews
Kevin F.
January 10, 2017
Really solid dish. I did double the breadcrumb topping as I was using a wide skillet. Family loved it - daughter skipped her grilled pork chop in favor of only eating this off her plate.
rlsalvati
March 14, 2016
Great dish. I've made it a few times, always using pink-eyed peas from my CSA. I do use a brine soak first since the beans cook in hard, hard water.
Mishelley
January 5, 2016
Made this today- loved it! (Also added zucchini and mushrooms since thats what was in fridge) and some additional spices to "kick it up a notch", Will definitely make again.
mykal001
December 31, 2015
I made this but instead of the canned tomatoes I substituted canned okra and tomatoes.
Ljw C.
December 29, 2015
If you're using these for New Year's, instead of kale I suggest you use a little chopped collards or turnips - feels more authentic (and may just reflect my Southern roots) to me.
duckfat
January 8, 2015
Jane, sorry I can't seem to answer your post right at the site but Ian's is actually called Panko and is made from rice flour. It really fills in for bread crumbs. Hope you find this and it helps!
Janne B.
January 5, 2015
So my husband loved the dish but gently suggested I stick it in the slow cooker for a few hours. I soaked the BA peas, then cooked them to al dente and that is as far as they got. It would definitely be better if they were softer. I bet like many soups it will benefit from sitting overnight. There is a LOT of it for two people - does it freeze?
Kayb
January 6, 2015
Never tried to freeze, but I'd think it should work. I ate the last of mine for lunch yesterday. Kinda surprised your black eyed peas didn't get tender! I have cooked mine in the slow cooker and left off the baking step. Adding the celery would be fine -- I don't because I don't like celery. And I see no reason why any kind of diced tomatoes, with or without tomato paste, shouldn't work.
Janne B.
January 6, 2015
I think my beans were really old, for one thing. And I was paranoid they would do the one minute I am firm, the next I am mush thing so I might have been able to give them 5-10 minutes more cooking time. How long does it bake when it has bread crumbs? It's fantastic basic recipe, thank you
Jonathan
January 4, 2015
I soaked the beans, cooked the sausage to get a nice brown on it. And being from South Carolina myself, I wanted a more hop'n Johnesque flavor so I added celery, red bell pepper, and a jalapeno to go along with the onion.
Kayb
January 4, 2015
That's the beauty of this dish. It lends itself to whatever spin you want to put on it. For the original, I was trying to recreate the taste of the restaurant version I had had. This year's were closer to the Gulf Coast red beans and rice recipe.
Janne B.
January 5, 2015
I am staring at it now and it is screaming CELERY at me, but I am too far in to add it now ... I did add a couple pieces of lemon rind and some cracked pepper and thyme. A chile sounds perfect!
My diced tomatoes were really thick, must be some tomato paste in them. IS that all right?
My diced tomatoes were really thick, must be some tomato paste in them. IS that all right?
robin L.
January 2, 2015
P.S. My daughter and I loved this. I made the recipe verbatim. (I was worried about no soaking, as well as cooking dried beans with salt. I had nothing to worry about) It was so so delicious. I would have taken a picture of my pot to share, but the two included here are really perfect. Thank you! (Next time I may try the kale, per the comment below, but tonite I was so thrilled that it all came together I forgot to add the kale.)
Kayb
January 2, 2015
So glad you enjoyed! I was lazy; I made mine in the slow cooker and didn't even bake it with the bread crumb topping this year. Still awfully good.
aimeebama
January 1, 2015
Tremendous hit. Will make again and again. We folded in kale right before topping with breadcrumbs. Great shot of colour and flavour from the greens.
robin L.
January 1, 2015
i'm just cooking the black eyed peas now, to make this cassoulet tonight. did you follow the directions exactly, i.e. cook the dried beans in salted water? (that's what i'm doing, tho i'm worried that the salt will toughen the beans b/c it seems i've read that warning from various sources...) i like the kale idea, too, and am going to try that.
Janne B.
December 30, 2014
I always soak beans and peas for at least 8-24 hours usually in salted water or whey to make them more bio-available and digestible.
Kayb
December 30, 2014
I do for all dried beans and legumes with the exception of black eyed peas and lentils. I find they get mushy. Doesn't hurt the taste, though. If you prefer to soak, go ahead, but I'd hold it to two-three hours.
Janne B.
December 30, 2014
To break down the phytic acid in the legumes I think you have to soak at least 8 hours. I will try to research that ....
Janne B.
December 28, 2014
I am more or less grain-free and I don't eat cereals or packaged GF products. I have used rice bread crumbs in the past but there are too many artificial ingredients in them.
Kayb
December 28, 2014
Ah. I see. I'd probably just leave the topping off. Afraid the parmesan might add too much of a different taste.
Janne B.
December 28, 2014
I have used Almond meal before - it gets soggy , not crispy, and it burns fast. I will put it together and see what I think and then maybe add the cheese. I am Danish, and that means I believe cheese can fix almost everything LOL. Actually duck confit might be good - oh dear that means a duck, right?
Janne B.
December 28, 2014
Will this recipe work with grated cheese instead of bread crumbs? I am grain-free
Kayb
December 28, 2014
H'mm. Interesting thought. Grated Parmigiano should do OK, but it'll add a flavor element that might or might not work. You can leave it off entirely.
Kayb
December 28, 2014
And are you grain-free or just gluten free? I use crushed rice chex all the time in place of bread crumbs, because I have a daughter with celiac.
duckfat
January 8, 2015
For gluten free there's Ian's Gluten Free Breadcrumbs. I use it all the time and it comes out nice and crispy.
Janne B.
January 8, 2015
What are the ingredients in Ian's Bread Crumbs? I don't do potato, rice, tapioca, any of those starches
Heleen
December 11, 2014
Can't wait to make this. I am going to use a non-stick through step 3 and then will transfer it all to a cast iron because, like irishchef, I don't cook tomatoes in cast iron either.
Kayb
December 11, 2014
I guess it's because there's a relatively low percentage of tomatoes in the dish that it's never posed a problem for me.
Janne B.
January 5, 2015
I used my Le Creuset skillet which is enamel on the inside but it is too small to hold everything so will transfer to Pyrex.
Briana
January 1, 2014
I made this last night to take to a New Year's Eve dinner party. I was so lovely and even more soul satisfying the next day.
Tamme B.
November 4, 2013
Help! I can't seem to "pin" this recipe. I definitely want to save it and try it this Fall....
roryrabbitfield
November 3, 2013
If you wanted to make this vegetarian, what could you substitute in for the sausage to keep it savory and rich?
baconb
January 14, 2013
I made this last night and both my husband and I really enjoyed it. Thank you for a wonderful and imaginative recipe!
DanaYares
January 8, 2013
I made this and it was great! I didn't have any sausage on hand so I used leftover lamb roast from last night along with some rabbit. Added some thyme and marjoram, a couple dashes of hot sauce and my canned roasted tomatoes from the summer harvest. DELICIOUS!
Kayb
January 8, 2013
Oomph. Lamb and rabbit. THAT hasmy wheels turning! Love it when people use recipes as a starting point and carry it forward from there!
EmilyC
January 6, 2013
Made this dish over the weekend and we all loved it. I'm amazed at the depth of flavor from just a few ingredients. I used canned black eye peas (2 15-oz cans seemed just right) and turkey kielbasa, and I added some sherry vinegar to taste. Really lovely (and easy!) dish -- congrats again on your well-deserved WC win.
Kayb
January 1, 2013
For what it's worth, you can do a Middle Eastern slant on this by using chickpeas instead of black eyed peas, and using gyro meat or ground lamb browned with cumin and coriander. It finishes up about the same way.
Gluttonforacause
January 1, 2013
This was fantastic! Both smoked andouille sausage and linguica worked great. It also freezes very well for an impromptu dinner and makes you happy when you're out of groceries and have resigned yourself to takeout.
Kayb
January 1, 2013
Glad you enjoyed it! I love it because I can make it ahead, then just add the bread crumbs and bake at the last minute.
healthierkitchen
December 27, 2012
this sounds just delicious! Do you think it would work as a vegetarian dish if I leave out the sausage or will the loss of that component unbalance it too much?
Kayb
December 27, 2012
I think you can do it vegetarian; I probably will, this year, for my mostly-vegan son in law. I might add some shiitake mushrooms for umami and a "meaty" note....
boulangere
December 27, 2012
LOVE black-eyed peas! Great idea for a cassoulet, and wonderful WC pick!
phelonious
December 27, 2012
shouldn't you soak the dry peas overnight? if not, about how long to boil?
Kayb
December 27, 2012
You CAN soak them for an hour or so; if you do, they'll cook in 20-30 minutes. W/o soaking, will generally cook in an hour to 90 minutes. You want them al dente. Overnight soak like beans, and they get mushy.
Kitchen B.
December 27, 2012
Many congratulations KayB. When I first made a cassoulet a year ago almost to the day, I didn't think the list of ingredients would make for a fantastic dish. Boy, was i wrong.
Very well done and best wishes in the coming year.
Very well done and best wishes in the coming year.
Kayb
December 27, 2012
Thanks, A&M! I have a brand new cast iron gratin dish I'm looking forward to filling with this for New Year's Day next week!
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