black-eyed pea skillet
(1 rating)
Easy and economical. Serve over rice or couscous if you want but I prefer to eat it as a stew with cornbread alongside. Add other seasonings if you like (garlic, chilies, hot sauce, etc). For vegetarians, omit ground beef and replace with vegetarian beef crumbles, or omit altogether and serve over rice for complete protein.
►
(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
25 Min
method
Stove Top
Ingredients For black-eyed pea skillet
-
1 lbground beef (or vegetarian meat alternative)
-
1 mdonion, chopped
-
1 mdgreen pepper, chopped (optional)
-
2 canblackeye peas (bushs brand)
-
2 candiced tomatoes, undrained
-
to tastesalt and pepper
How To Make black-eyed pea skillet
-
1In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender. Drain off excess fat. For vegetarians, omit ground beef and replace with vegetarian beef crumbles, or omit altogether and serve over rice for complete protein.
-
2Drain the blackeye peas if they have a lot of liquid. Usually Bushs brand are thick so I don't drain. Do not drain tomatoes.
-
3Add black-eyed peas, tomatoes and their liquid, salt and pepper. Mix well.
-
4Bring to a boil. Reduce heat to low and simmer 20 minutes, stirring occasionally.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Black-Eyed Pea Skillet:
ADVERTISEMENT
ADVERTISEMENT