black-eyed pea skillet

Name: Black-Eyed Pea Skillet
Prep time: 5 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) ground beef (or vegetarian meat alternative); 1 medium onion, chopped; 1 medium green pepper, chopped (optional); 2 can(s) blackeye peas (bushs brand); 2 can(s) diced tomatoes, undrained; to taste - salt and pepper

(1 RATING)

27 Pinches 1 Photo

Pat Edwards

Southside, VA

Updated on Dec 10, 2014

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.

Rate

prep time 5 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 pound ground beef (or vegetarian meat alternative)
1 medium onion, chopped
1 medium green pepper, chopped (optional)
2 cans blackeye peas (bushs brand)
2 cans diced tomatoes, undrained
to taste - salt and pepper

How To Make black-eyed pea skillet

Step 1

In 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.

Step 2

Drain the blackeye peas if they have a lot of liquid. Usually Bushs brand are thick so I don't drain. Do not drain tomatoes.
Step 3

Add black-eyed peas, tomatoes and their liquid, salt and pepper. Mix well.
Step 4

Bring to a boil. Reduce heat to low and simmer 20 minutes, stirring occasionally.
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