Black-Eyed Pea Green Bean Casserole

• GREEN BEANS
• 1 1/2 cups cooked green beans (or a 14.5-oz can greenbeans)
• BLACK-EYED PEAS
• 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
• CREAM SAUCE
• 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
• TOPPING
• 1 cup French-fried onions

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 350u0b0F.
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.

green beans, green beans, blackeyed peas, blackeyed peas, water, olive oil, garlic, lemon juice, red chili powder, kosher salt, black pepper, onion powder, cream sauce, condensed cream, yogurt, soy sauce, black pepper, paprika, topping, onions

Taken from www.food.com/recipe/black-eyed-pea-green-bean-casserole-409294 (may not work)