Black Eyed Peas With Hamburger (Pinquito Style)

Pinquinto beans are a small pink bean that is very pouplar on the Central Coast of California, where I used to live. I have adapted my Pinquito bean recipe to work with Black Eyed Peas. The main reason I have posted so few recipes is because I cook by feel, rather than measuring and I rarely make the same thing exactly the same way, over and over. This recipe is VERY flexible. If you want it more like beans, use more Black Eyes, if you want it more like soup, use less. The cooking time includes 1-1/2 hours cook time for the Black Eyes.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 1 (1 lb) package dried black-eyed peas, soaked overnight and cooked, with cooking liquid
• 1  lb ground beef
• 1  bell pepper, diced to 1/4 inch
• 1  onion, diced to 1/4 inch
• 1⁄2 cup celery, diced to 1/4 inch
• 1 (14 1/2ounce) can  fat free low-sodium beef broth
• 1 (14 1/2ounce) can diced tomatoes
• 2  tablespoons chili powder
• 1  teaspoon salt
• 1  dash pepper

Directions

1. Set cooked black eyed peas in their cooking liquid aside.
2. Sautee Beef, Bell Pepper, Onion, and Celery until veggis are crisp-tender.
3. ***Note, I prefer my veggis very well done and very tender, so I start the veggis and add the beef when they are about half-way done.
4. Add remaining ingredients and simmer for about 15 minutes. Adjust the salt and pepper to your taste.
5. *****Note: Your cooked Black Eyed Peas should have about 1-2 Cups of the cooking liquid left. Add more Beef Broth or Water if desired.