1/1 Photo of Spicy Black-Eyed Pea Skillet
An easy tasty one pot dinner. Makes a delicious and inexpensive dinner in a hurry.Vegetarian version. Substitute meat alternative(I have used the Morning Star Farms and the Ready Ground Beef Crumbles with great success, or just leave out altogether and use as a side dish)
My Private Note
Units: US | Metric
- 1 lb ground beef (or vegetarian meat alternative, see note above)
- 3 medium onions, chopped
- 1 green bell pepper, chopped
- 2 (16 ounce) cans spicy black-eyed peas, drained (I prefer the Ranch Style brand, but use Trappey's if I can't get them)
- 1 (14 1/2 ounce) can whole tomatoes, undrained and coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender.
- 2Drain off excess fat.
- 3Add drained black-eyed peas, tomatoes and their liquid, salt and pepper.
- 4Mix well.
- 5Bring to a boil.
- 6Reduce heat to low and simmer 20 minutes, stirring occasionally.
- 7I serve with corn muffins and cold spiced peaches for an easy one dish supper.
- 8NOTE- If you don't have the spicy black-eyed peas, you could add chopped jalapenos to suit your taste along with plain black-eyed peas.
- 9This dish freezes well.
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Nutritional Facts for Spicy Black-Eyed Pea Skillet
Serving Size: 1 (376 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 479.3
- Calories from Fat 167
- Total Fat 18.6 g
- Saturated Fat 7.0 g
- Cholesterol 77.1 mg
- Sodium 1052.6 mg
- Total Carbohydrate 45.0 g
- Dietary Fiber 10.5 g
- Sugars 7.1 g
- Protein 33.8 g