From the roundup: 24 Fall Casserole Recipes for Cozy Comfort Dinners
Bubbling at the edges and golden where the cotija catches the heat, this chorizo and black-eyed pea casserole comes out of the oven looking like it took far more effort than it did. The step I will not skip is browning the chorizo first, because that rendered fat is what coats the onion and wakes up the spices before everything goes into the baking dish. I made the mistake of skipping it once when I was rushing, and the whole thing came out flat and greasy instead of rich and layered. Now I build in those extra five minutes, and dinner is on the table in just over an hour without me hovering over the stove.
Why you will love this
- The chorizo does most of the flavor work, so the ingredient list stays short and the prep stays manageable on a weeknight.
- Black-eyed peas hold their shape through baking and soak up the smoky tomato sauce without turning mushy.
- Roasting the poblano takes about 10 minutes and adds a depth you cannot get from a raw pepper or a jarred one.
- The whole thing comes together in one oven-safe skillet if you have one, which means fewer dishes.
- Leftovers reheat well the next day and the flavor actually improves after a night in the fridge.
Tips for success
- Drain and rinse the black-eyed peas very well. Extra liquid from the can thins out the sauce and dilutes the smokiness from the chorizo drippings.
- Brown the chorizo in a single layer without moving it for the first 2 to 3 minutes. If you stir too early, the coins steam instead of crust.
- Taste the filling before you add any salt. Smoked chorizo is already salty, and I have over-salted this dish by adding the full quarter teaspoon without tasting first.
- Check the casserole at 25 minutes. If the edges are bubbling and the top looks set and glossy, it is done. Another 5 minutes past that and the peas start to dry out along the edges.
What to serve with it
- Warm cornbread or thick slices of crusty bread are the most natural pairing here since the sauce is worth soaking up.
- A simple green salad with a sharp vinaigrette cuts through the richness of the chorizo fat.
- White rice or brown rice works well underneath if you want to stretch four servings into five or six for a bigger table.
- Sour cream on the side is optional but my kids use it to cool down their portions, which makes this friendlier for younger eaters.
Substitutions
Andouille sausage or kielbasa can replace the smoked chorizo if that is what you have on hand. Both are smoky and will leave good drippings in the pan. Pinto beans or kidney beans work in place of black-eyed peas without changing the method at all. If you cannot find a poblano, use a green bell pepper and add a pinch of cayenne to the spices.
Cotija can be hard to find depending on where you live. Crumbled feta is a solid swap and behaves similarly in the oven. If dairy is an issue, skip the cheese entirely and finish with extra cilantro and a squeeze of lime.
Make-ahead and storage
You can brown the chorizo, cook the onion and spices, and mix the filling up to two days ahead. Keep it covered in the fridge, then transfer to your baking dish and bake the day you plan to serve it. The texture is better when it goes into the oven fresh rather than cold and already baked. Store leftovers covered in the refrigerator for up to four days. Reheat individual portions in the microwave in 90-second intervals, or warm the whole dish covered with foil at 350 degrees for about 20 minutes.
This casserole can be frozen for up to two months. The black-eyed peas do soften a bit after freezing, so the texture will be slightly different. Thaw overnight in the refrigerator and reheat covered in the oven rather than the microwave for the best result.
Chorizo and Black-Eyed Pea Casserole
Ingredients
Equipment
Method
- Roast the poblano pepper first. Place it directly over a gas flame or under the broiler, turning with tongs every couple of minutes, until the skin is charred and blistered all over, about 8 to 10 minutes total. Put it in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel off the charred skin, remove the stem and seeds, and chop the flesh into rough pieces. Set aside.
- Heat your oven to 375 degrees. Warm the olive oil in a large oven-safe skillet over medium-high heat. Add the chorizo coins in a single layer and cook without moving them for 2 to 3 minutes until they develop a browned crust on one side. Flip and brown the other side for 1 to 2 more minutes. Transfer the chorizo to a plate, leaving the rendered fat in the pan.
- Add the diced onion to the same pan with the chorizo drippings. Cook over medium heat until the onion is soft and translucent, about 5 minutes. Add the garlic, smoked paprika, and cumin and stir constantly for 1 minute. The spices will toast in the fat and smell fragrant.
- Add the drained and rinsed black-eyed peas, crushed tomatoes, chicken broth, roasted poblano, and black pepper to the pan. Stir to combine everything. Taste the mixture and add salt only if needed, since the chorizo is already salty. Return the browned chorizo coins to the pan and stir gently to distribute.
- If your skillet is oven-safe, bake directly in it. Otherwise, transfer everything to a 2 quart baking dish. Bake uncovered at 375 degrees for 25 to 30 minutes until the edges are bubbling and the liquid has thickened slightly. The top should look set and glossy.
- Pull the casserole from the oven and immediately sprinkle the crumbled cotija over the surface. Return it to the oven for 5 more minutes. The cotija will soften slightly and turn a little golden at the edges. Finish with fresh cilantro and serve directly from the pan while hot.
Notes
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