Black-Eyed Peas and Greens Casserole and Wine Pairings #SundaySupper

As I stand upon the doorstep of another year, poised to step into 2014, one of the traditions our family has is eating black-eye peas for luck and greens (which represent money) for prosperity.  Our other tradition is that I make my Seafood Gumbo. We don’t always make the greens, but we always have black-eyed peas.  The challenge is that I’m so involved with making the gumbo,the black-eyed peas are often an afterthought quickly whipped up at the last-minute.  So this year, I decided to whip up something that would combine the black-eyed peas with the greens (how’s that for hedging my luck and prosperity for 2014!).  And it had to be something I could make ahead so I can give all my love and attention to my Gumbo on New Year’s Day…thus this Black-Eyed Peas and Green Casserole. Black-Eyed Peas and Greens Casserole Truth be told, it turned out better than I expected, especially because I was pretty much winging it… Black-Eyed Pea and Greens Casserole It’s a fairly versatile recipe too because you could easily substitute other meat or vegetarian protein sources for the andouille sausage.  You could lighten it up by substituting oil oil for the bacon fat.  The spice level can be adjusted up or down by adding more or less jalapeño and/or cayenne pepper.  Cheddar cheese not your favorite?  Try it with pepper jack…and so on…

What’s your favorite New Years tradition?

Black-Eyed Pea and Greens Casserole
Recipe type: Main Dish
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A casserole that combines the best of Southern New Year's tradition "eat for luck" staples - black-eyed peas and collard greens!
  • 1½ cup dry black-eye peas
  • 1 pkg of Zatarain's Dirty Rice Mix
  • 4 slices of bacon
  • 10oz pkg of pre-rinsed chopped collard greens
  • 12oz pkg of Aidell's Cajun Style Andouille, sliced
  • 1 medium onion, chopped and divided
  • 2 stalks of celery
  • 3 garlic cloves, minced
  • 1 small jalapeño pepper
  • 2 TBSP tomato paste
  • Salt
  • Pepper
  • 2 tsp of Emeril's Essence
  • 1½ cup sharp cheddar cheese, shredded
  1. Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; Bring to boil. Add the dried peas and boil for 30 minutes, or until tender (as tender as a canned black bean would be). You don't want them to have much of a bite to them, but you don't want them mushy either. Drain the beans when you've got them where you want them. Rinse and set aside.
  2. While beans are cooking, cook the Zatarain's Dirty Rice Mix according to directions omitting the ground beef. Set aside
  3. Preheat oven to 350 degrees F.
  4. Pan-fry bacon. Remove from bacon from the skillet and drain on a paper towel, then crumble. Save for later use.
  5. Add sliced andouille sausage to pan with bacon fat and brown. Remove from pan and set aside
  6. Add ½ chopped onion, celery, jalapeño, and tomato paste to skillet and cook over medium heat until vegetables are soft; 5-10 min.
  7. Combine vegetables, cooked dirty rice, black-eyed peas, and crumbled bacon in large bowl and mix well.
  8. Parboil collard greens for 15 minutes and drain
  9. Add 1 TBSP of olive oil to pan in which you cooked bacon and vegetables, over medium heat: Add other half-onion and saute until 3-4 minutes. Add garlic and saute until fragrant about 30 seconds.
  10. Place parboiled greens in pan with garlic/onion and saute 10 minutes. Add Essence and salt and pepper to taste.
  11. Add greens to black-eyed pea and rice mixture along with ½ cup of cheddar cheese.
  12. Stir it all together and then scoop it into a 9x12-inch (or similarly sized) casserole dish coated with PAM. Bake, uncovered, for 20 minutes. Sprinkle remaining cheese on top and bake for an additional 10 minutes, just until cheese is melted.
  13. Serve with cornbread!
It would be easy to substitute for andouille sausage with other meat or protein source, but the andouille sausage adds a nice smokiness to the dish.
I used collard greens, but mustard greens or a combination thereof would also be nice


I’m also offering wine pairing recommendations for the other delicious menu items served up at the virtual #SundaySupper table for this week’s “Reflections and Resolutions” theme.

Since it’s a New Year’s theme, I’m recommending all sparkling wines this week!  Of course, bubbly is a top of mind selection for celebrations, or drinking like cocktails. But they are much under-rated and under-appreciated at the table.  Simple put, Sparkling wines are fantastic with food! And if there is one wine that can take you from appetizers through to dessert, it’s a sparkling wine.

Here’s what I mean – bubbly works well:

  • As a counterbalance to salty(ever had bubbly with popcorn? – it’s yummy!), rich and creamy, and moderately spiced foods
  • As a replacement for other highlighting acids (citrus) for fish or shellfish
  • Raw foods – sushi, sashimi, oysters, and ceviche
  • With many Latin, Asian, and Middle Eastern dishes
  • With many cheeses, especially hard cheeses like Parmesan, rich cheeses (triple-cream cheese anyone?), and salty cheeses such as Feta
  • With tart foods: citrus, vinegars, pomegranate, dill, caper, and tomatoes
  • Dishes with a crunchy texture  (phyllo pastry, fried chicken, and tempura come to mind)
  • Pairing with rustic or coarsely textured foods like polenta, pesto, hummus, and baba ghanoush

There are four primary styles of sparkling wines  – Blanc de blancs is 100 percent Chardonnay (other white wine grapes) and carries those flavors. A classic brut is a blend of red and white grapes, typically Chardonnay and Pinot Noir. Blanc de Noirs is mostly made with red wine grapes, typically Pinot Noir, and tends to have red fruit flavors. And sparkling rosé has just been left on those Pinot Noir (or other red wine grape) skins a tiny bit longer, to pick up more color, texture, and flavor.  There many types of sparkling wine too – Champagne, Cava, Prosecco and Crémant to name a few.

Experiment.  Find the style and or type you prefer, and don’t wait just for a special occasion or celebration to pop open a bottle of bubbly!

Here is this week’s #SundaySupper menu and my wine pairing recommendations:


Pair these breakfasts dishes with the 2011 Innocent Bystander Pink Moscato.  It’s a blend of Gordo Muscat and Black Muscat from the Yarra Valley in Australia.  It’s only 5.5% alcohol and it has a red berry, strawberry, peach, and zesty citrus character.  It’s a fun and fizzy quaff that is moderately sweet but not cloying.

Appetizers & Snacks

Pair these with a Blanc de Noir.  I recommend Gloria Ferrer Blanc de Noirs.  It’s made from primarily Pinot Noir and exhibits strawberry and black cherry aromas with subtle vanilla highlights.  On the palate, it’s lush with creamy cherry, lemon and cola flavors. 

Main Dishes & Sides

Pair these appetizers and snacks with a Rosé Sparkling wine.  One of my favorites is the Roederer Estate Anderson Valley Brut Rosé.  It’s pairs wonderfully with a wide range of foods.  It’s a blend of 60% Pinot Noir and 40% Chardonnay with a creamy, layered, citrus, strawberry, tart cherry and mineral character. 


Pair these desserts with a sparkling red wine – Brachetto d’Acqui, from Italy. It is a produced from the Brachetto grape.  Look for Banfi Rosa Regale. It has a delicate aromas of  rose petals and offers luscious flavors of fresh raspberries and strawberries


Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.


  1. Thank you for the great pairings! Growing up in Wisconsin, I had never heard of this tradition, but was soon versed in it after marrying a southern boy! :) Happy New Year!

  2. shockinglydelicious says:

    Love the idea of wine with my pancakes! Inspired! Also love your greens b-e peas casserole, which is perfectly timed.

    1. Martin D. Redmond says:

      Thanks Dorothy! I’m looking forward to working with you in 2014. Happy New Year!

  3. Cheers to you Martin and thank you so much for all your wine pairings this year. I also look forward to more for next year too. Great casserole too. It’s a complete meal and one I really want to try soon.

    1. Martin D. Redmond says:

      Thanks so much Renee, and you’re welcome. Wishing you and your all the best in 2014!

  4. It has been such a pleasure trying so many of your recommendations this past year! Thank you so much for your support and friendship. I hope we have the opportunity to meet IRL in 2014.
    I love this recipe and think this may become a tradition on New Years Day in our home!

    1. Martin D. Redmond says:

      Thanks a million Isabel! I’m looking forward to meeting you IRL too. I truly appreciate your leadership, support and friendship. Wishing you and yours all the best in 2014!

  5. I love your wine pairings!! I also love your casserole. Great idea, Yum!!

    1. Martin D. Redmond says:

      Thanks so much Shannon! Happy New Year!

  6. Liz Berg says:

    Love your black eyed peas casserole, Martin! The addition of cheese and sausage make it irresistible! Happy New Year!

    1. Martin D. Redmond says:

      Thanks so much Liz! It means more to me coming from one of my #SS idols! Happy New Year!

  7. I love black eyed peas and almost any greens would be so good in this dish! Thank you for your wine pairings and all the support this past year! Happy New Year, Martin!

    1. Martin D. Redmond says:

      Thanks so much Cindy! Wishing you the best in 2014!

  8. I love when winging it turns out so well! Wishing you and yours lots of luck in 2014!

    1. Martin D. Redmond says:

      Me too Courtney – especially when you’re on a deadline! Wishing you all the best in 2014!

  9. Martin,
    Love your version of Hoppin’ John! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page and link here so people can see how you made it. Please come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard and other green leafies.

    –Your friendly Southern California farmers at Cut ‘N Clean Greens

    1. Martin D. Redmond says:

      Wow! I’m honored! Thanks so much!

  10. Wow – a dish and wine pairings!!! Martin, you are amazing :)

    We also love black-eyed peas and have started the tradition a couple of years back on eating them on New Year’s Day. I love the symbolism and do not want to miss them on our New Years Day dinner table.

    Wishing you and your family a happy, healthy, and successful 2014

    1. Martin D. Redmond says:

      Thanks so much Beate! Wishing you and yours all the best in 2014!

  11. Shannon R says:

    This looks great. I need to get more into casserole type dishes. The leftovers are always awesome and they are so easy. Plus I can get my husband to eat more greens 😉

    1. Martin D. Redmond says:

      Thanks for the kind words Shannon! Wishing you the very best in 2014!

    1. Martin D. Redmond says:

      Thanks so much Sarah! I actually enjoy cooking when I do jump in and post to #SS every now and then…Just wish I had a better camera and/or took better food photos!

    2. Martin D. Redmond says:

      Thanks Sarah! Happy New Year!

  12. We both covered all our bets with black-eyed peas and greens! Thanks for the wonderful wine pairing with my Hoppin’ John dish – it sounds perfect. I’m wishing you a very lucky, happy, healthy, and prosperous New Year.

    1. Martin D. Redmond says:

      Thanks Susan – Yes indeed we did hedge our bets for a lucky and prosperous 2014!

  13. Oh my gosh! This dish screams my name! I love it! Happy New Years to you and your family! Cheers!

    1. Martin D. Redmond says:

      Thanks so much Jen! Wishing you the best for 2014!

  14. Hopefully this dish will bring plenty of luck for the new year!

    1. Martin D. Redmond says:

      Thanks Laura!

  15. Laura says:

    You know I haven’t really eaten much black eyed peas, I do like them just never think to make them. Never heard of them bringing luck but this casserole sounds wonderful so I am all for it.

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