Cheesy, Creamy Black-Eyed Peas

December 28, 2018

Test Kitchen-Approved

Author Notes: This recipe is inspired by a traditional black-eyed pea dish called feijão verde from the Brazilian state of Ceará. I have substituted some of the more difficult-to-find Brazilian ingredients—like dried beef (carne de sol) and canned cream (creme de leite)—for ingredients that are more commonly available in American grocery stores. Other than that, the dish retains many of the same features that make it such a crowd pleaser in its native Ceará. It can be assembled several days in advance and baked when you are ready to serve.Carlos C Olaechea

Serves: 6 to 8
Prep time: 10 min
Cook time: 45 min

Ingredients

  • 1 tablespoon vegetable oil
  • 6 slices bacon, cut into roughly 1-inch pieces
  • 1 large white or yellow onion, diced
  • 1 Cubanelle pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 3 (16-ounce) cans black-eyed peas, drained and rinsed
  • 1 pint heavy cream
  • 4 ounces cream cheese, cut into 6 pieces
  • 4 scallions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 1/2 cups Monterey Jack cheese, shredded
  • Salt and pepper, to taste
In This Recipe

Directions

  1. Preheat oven to 375°F.
  2. Set a large saucepan over medium heat on the stove and add vegetable oil. Add bacon and cook until browned. Remove pan from the heat, and transfer bacon to a plate to a paper towel to drain. Set aside.
  3. Discard all but 1 tablespoon of the fat from the pan. Place the pan back on the head and add onions. Fry until softened, about 2 minutes, scraping up brown bits from the bottom of the pan.
  4. Add peppers and garlic and fry until both have softened and cooked through, about 3 minutes. You can add a teaspoon of water at a time to help prevent burning and loosen up the brown bits stuck to the bottom of the pan. Add the black-eyed peas and stir to combine.
  5. Add cream and cream cheese. Stir gently to combine and bring to a simmer. Continue stirring gently to break up and melt the cream cheese. Reduce the heat to medium-low. Simmer for about 15 minutes uncovered until the sauce thickens to a custard consistency. Season to taste with salt and pepper.
  6. Remove pan from heat and stir in scallions, cilantro, and bacon. Gently stir in 1/2 cup of the cheese. Pour the mixture into a 9x9-inch casserole dish and sprinkle over with the remaining cheese.
  7. Bake for 20 minutes until browned and bubbling. Cool for about 10 minutes before serving with rice, crusty bread, or crackers.

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Reviews (6) Questions (0)

6 Reviews

Annabelle January 2, 2019
Absolutely delicious, and didn't miss the bacon a bit. Even better the second day.
 
Author Comment
Carlos C. January 6, 2019
Oh yeah! The bacon is totally optional if you don't want it in there.
 
Jan January 2, 2019
Made this for New Year’s Day and it was great.
 
Author Comment
Carlos C. January 6, 2019
so glad you liked it!
 
MP C. January 1, 2019
Made this on New Years (fingers crossed!). Was perfect with pork tenderloin and brown rice! Will def make again, New Years or otherwise!
 
Author Comment
Carlos C. January 1, 2019
I'm so glad you liked it! It's definitely worth making any time of year. And I'll have to try it with pork tenderloin. That sounds like an excellent combination.