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    You are in: Home / Recipes / Spicy Black-Eyed Pea Skillet Recipe
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    Spicy Black-Eyed Pea Skillet

    Spicy Black-Eyed Pea Skillet. Photo by J-Lynn

    1/1 Photo of Spicy Black-Eyed Pea Skillet

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Deborah1's Note:

    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)

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    Units: US | Metric


    1. 1
      In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender.
    2. 2
      Drain off excess fat.
    3. 3
      Add drained black-eyed peas, tomatoes and their liquid, salt and pepper.
    4. 4
      Mix well.
    5. 5
      Bring to a boil.
    6. 6
      Reduce heat to low and simmer 20 minutes, stirring occasionally.
    7. 7
      I serve with corn muffins and cold spiced peaches for an easy one dish supper.
    8. 8
      NOTE- 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.
    9. 9
      This dish freezes well.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on December 17, 2008


      Quite good! I used ground turkey sausage which added a good bit of flavor. I did have to add more liquid to keep it from going dry. I think two or three cans of tomatoes would have suited my taste better.

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    • on October 28, 2008


      Good simple meal. I could not find spicy black-eyed peas but adding cajun seasoning and chili powder gave me the flavor I was looking for. I cut the recipe in half, except I did use the full can of tomatoes. And it served 3. Thanks for sharing!

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    • on March 25, 2007


      I made this, tonight, and it was delicious! For just the two of us, I halved the recipe, except for the green bell pepper and tomatoes, of which I used the full amount. I also didn't have any fresh onion, and since my husband hates onion, anyhow, I used 1/2 cup reconstituted dried onion (I soaked the onion flakes in boiling water for a few minutes before adding them to the pan), undrained. I used 1/2 of a 14 ounce package of meatless GimmeLean! ground beef style for the meat alternative. And I had to add about 2 TBSP. olive oil to saute' the pepper, onion and GimmeLean! I made the following adaptations for a low sodium diet: used low sodium canned black-eyed peas, "no salt added" diced tomatoes in their own juice and omitted the salt. I added 3/4 tsp. sweet California chili powder to make up for not having spicy black-eyed peas. (GimmeLean! has 475.5 mg sodium per serving when portioned at 7 ounces for two servings, which, when the 47.5 mg sodium from the half can of black-eyed peas is added, put me a little over my personal limit of 500 mg sodium per meal. So I may reduce the amount of meat alternative used, the next time I make this, and perhaps add more black-eyed peas instead.)

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    Read All Reviews (5)


    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

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