Raw Black Eye Pea Casserole

Black Eye Pea, Sweet Potato, and Greens Casserole

This was a big hit! Served at Bee Green’s very FIRST potluck and drum circle!


  • 2 tbsp olive oil
  • 1 medium onion
  • 1/2 half teaspoon sea salt
  • 6 – 8 garlic cloves, minced
  • 1 medium sweet potato, diced
  • 6 – 8 greens (kale, collards, or chard), torn from center, tear into small peices
  • 1.5 cups brown rice, sorted & rinsed
  • 1 c black-eyed peas (fresh or frozen), sorted & rinsed
  • cayenne to taste
  • one-fourth cup Bragg’s Liquid Aminos
  • 1 tbsp balsamic vinegar
  • 6 – 8 cups of boiling water

Preheat oven to 350.

Heat oil in large pan, sauté onion garlic until translucent. Stir in sweet potatoes & greens. Cook until greens are bright.
Sweet potatoes will not be done.

Combine peas & rice in casserole dish, add veggie mixture. Mix well. Add 6 – 8 cups of boiling water, add cayenne, Braggs Liquid Aminos and balsamic vinegar.

Stir. Cover with glass


  1. Suzanne says:

    Recipe sounds delicious and I can’t wait to try it out! But, how long do you cook to for? I’m assuming after you stir and cover with glass you put it in the oven?


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