Lucky Black-Eyed Peas & Sausage Casserole Recipe

Directly Above View Of Black-Eyed Peas
Zvonimir Atletic / EyeEm / Getty Images
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 6-8 servings Lucky Casserole
Nutritional Guidelines (per serving)
525 Calories
31g Fat
43g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6-8 servings Lucky Casserole
Amount per serving
Calories 525
% Daily Value*
Total Fat 31g 39%
Saturated Fat 10g 48%
Cholesterol 162mg 54%
Sodium 1028mg 45%
Total Carbohydrate 43g 16%
Dietary Fiber 6g 21%
Protein 22g
Calcium 349mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This black-eyed peas & sausage casserole recipe is said to bring good fortune because eating legumes like black-eyed peas (representing coins) and collard greens (representing folding money) are considered good luck for New Year's.

This casserole is fleshed out with smoked sausage and a cornbread topping, giving it a Southern overtone. But don't count this recipe out for year-round consumption. It's that good. There is more information about black-eyed peas, below, after the directions to this recipe.


  • For the Casserole:
  • 1 pound kielbasa (or other smoked thick-link sausage)
  • 1 medium onion (sweet, chopped)
  • 1 teaspoon olive oil
  • 3 garlic cloves (finely minced)
  • 2 cans black-eyed peas (drained)
  • 1 can/14.5 ounces chicken broth
  • 1/2 teaspoon hot sauce (or to taste)
  • 1 package/10 ounces collard greens (frozen chopped; thawed and excess moisture squeezed out)
  • For the Cornbread Topping:
  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 1/3 cups buttermilk
  • 1 large egg (lightly beaten)
  • 1/4 cup vegetable oil
  • 1/2 cup cheddar cheese (shredded)
  • 1/4 cup parsley (finely chopped)
  • Garnish: sour cream and chopped parsley

Steps to Make It

  1. Start the casserole: Heat the oven to 400 degrees F.

  2. Slice the sausage into 1-inch-thick rounds, then cut each round in half.

  3. In an ovenproof, deep, heavy skillet, sauté sausage and sweet onions in the olive oil until lightly browned, stirring often. Add garlic and sauté an additional 1 minute.

  4. Stir in black-eyed peas, chicken broth, hot sauce, and collard greens. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes.

  5. To make the cornbread topping: While sausage and peas are simmering, prepare the topping. Whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir in buttermilk, egg, vegetable oil, Cheddar cheese, and parsley until smooth.

  6. When sausage and black-eyed peas are done simmering, spoon cornbread batter evenly over the top in the same ovenproof deep skillet. Bake uncovered for 30 to 40 minutes until cornbread is done and lightly browned.

  7. To serve, spoon out portions making sure each guest gets some of the cornbread. Top with a dollop of sour cream and a sprinkling of chopped parsley, if desired.

Is It a Pea or a Bean?

Black-eyed peas are not peas at all, but a bean related to the cowpea and categorized as a legume, along with lentils, peanuts, peas, soybeans and other beans. Besides being lucky, black-eyed peas are good for you -- low in fat and sodium, high in iron and fiber and cholesterol-free, a 1/2-cup serving of cooked black-eyed peas counts as 1 ounce of lean meat on the Food Guide Pyramid.