Spicy Black-Eyed Pea Skillet
photo by J-Lynn
- Ready In:
- 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
- In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender.
- Drain off excess fat.
- Add drained black-eyed peas, tomatoes and their liquid, salt and pepper.
- Mix well.
- Bring to a boil.
- Reduce heat to low and simmer 20 minutes, stirring occasionally.
- I serve with corn muffins and cold spiced peaches for an easy one dish supper.
- 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.
- This dish freezes well.
Questions & Replies
Got a question? Share it with the community!
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.)