Spicy Black-Eyed Pea Skillet

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)

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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 ½ ounce) can whole tomatoes , undrained and coarsely chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions:

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

Reviews

[Chef #696043]

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.

[J-Lynn]

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!

[Lianna Banana]

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.)