“I started experimenting more with black-eyed peas and have really come to love them. They're so rich in flavor and very filling! Greenbeans are my favorite vegetable and I think that a greenbean/wax bean blend would also be great for this casserole. This would be a great potluck dish, even non-vegetarians may like it. And lately I've had this real hankering for french-fried onions, so here goes!”
1hr 15mins

Ingredients Nutrition


  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.

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