Black-eyed Pea Green Bean Casserole

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups cooked green beans (or a 14.5-oz can greenbeans)
• 1 cup dried black-eyed peas
• 2 cups water
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon minced garlic
• 1 teaspoon lemon juice
• 1/2 teaspoon red chili powder
• 1/2 teaspoon kosher salt (celery salt also makes a nice sub)
• 1/8 teaspoon black pepper
• 1 teaspoon onion powder
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 1/2 cup plain low-fat yogurt
• 1 teaspoon soy sauce
• 1/4 teaspoon black pepper
• 1/8 teaspoon paprika
• 1 cup french-fried onions

Recipe

• 1 first cook the black-eyed peas (no pre-soaking required!) by placing the garlic and oil in a pot and simmer until lightly browned.
• 2 pour in the water and black-eyed peas, mix well. add the seasonings.
• 3 cover the pot and let it cook for about 30-45 minutes, or until the peas are tender but not mushy.
• 4 for the greenbeans, if using canned, just rinse and drain. for fresh/frozen, just steam them to their desired consistency. i like them kinda soft but other people may like them chewier.
• 5 while the peas are in their last 10-15 minutes of cooking time, preheat the oven to 350°f.
• 6 in a 2-qt baking dish, mix the mushroom soup and yogurt together.
• 7 blend the soy sauce in next.
• 8 when the soy sauce is incorporated in the cream sauce, add the spices.
• 9 drain any excess water from the black-eyed peas and put them into the baking dish, mixing well.
• 10 mix the greenbeans in too.
• 11 top with french-fried onions and bake for 25-30 minutes or until the cream sauce is bubbly.