Best Black Eyed Pea Skillet Recipes

Spicy Black-Eyed Pea Skillet image

Provided by Deborah1

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

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

Steps:

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.

Black-Eyed Pea Skillet Dinner image

Provided by ratherbeswimmin

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 1/4 cups chopped onions
1 cup chopped green pepper
2 (16 ounce) cans black-eyed peas, drained
1 (16 ounce) can whole tomatoes, undrained and coarsely chopped
1/2-1 teaspoon dried thyme
salt (I used 1 t.)
pepper (I use 1/2 t.)
hot sauce

Steps:

Add ground beef, onion, and green pepper to a skillet.
Cook and crumble meat over medium heat until beef is browned; drain well.
Add the rest of the ingredients to the skillet; bring to a boil, lower heat, and simmer 30 minutes.

Black-Eyed Pea Skillet image

Provided by Pat Edwards

Categories Vegetables

Time 30m

Number Of Ingredients 6

1 lb ground beef (or vegetarian meat alternative)
1 medium onion, chopped
1 medium green pepper, chopped (optional)
2 can(s) blackeye peas (bushs brand)
2 can(s) diced tomatoes, undrained
to taste salt and pepper

Steps:

1. In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender. Drain off excess fat. For vegetarians, omit ground beef and replace with vegetarian beef crumbles, or omit altogether and serve over rice for complete protein.
2. Drain the blackeye peas if they have a lot of liquid. Usually Bushs brand are thick so I don't drain. Do not drain tomatoes.
3. Add black-eyed peas, tomatoes and their liquid, salt and pepper. Mix well.
4. Bring to a boil. Reduce heat to low and simmer 20 minutes, stirring occasionally.