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Ingredients
Serves 8
- 3/4 cup shredded Provolone cheese
- 3/4 cup shredded Swiss cheese
- 1/2 pound uncooked bacon, chopped
- 1 medium onion, chopped
- 1 large leek, washed thoroughly and sliced widthwise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons flour
- 1/2 cup vegetable or chicken stock
- 1 cup half-and-half
- Juice from half a lemon (about 2 tablespoons)
- 6 cups cooked black-eyed peas (a one-pound package, soaked and cooked according to package directions, or three 16-ounce cans of precooked peas)
- Preheat the oven to 375° F.
- Combine the cheeses.
- In a medium-size pan, sauté the bacon over medium-high heat for one minute, then add the onion, leek, salt, and pepper. Cook until bacon is crisp and leek and onion are browned.
- Stir in the flour and then add the stock, half-and-half, and lemon juice. Let everything simmer one to two minutes until the liquid thickens a bit, then add the black-eyed peas and a third of the cheese.
- Put the mixture into a 10-inch square or round casserole dish, and top it with the remaining cheese. (You could now cover this and put it into the fridge for up to a week until you are ready to bake it.)
- Bake uncovered in the oven for 15 minutes (30 to 35 minutes if it is coming out of the fridge) until the dish is heated through. Turn the oven to broil for the last two minutes so the cheese gets bubbly.
