Best Black Eyed Peas Skillet Dinner 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.

Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 4 entree servings (or 8 side dish servings)

Number Of Ingredients 25

2 tablespoons olive oil
1 large onion, finely chopped
1 green bell pepper, seeded and diced
2 cups roughly chopped collard greens (1/4-inch ribbons)
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
Two 15-ounce cans black-eyed peas, rinsed and drained
One 15-ounce can tomato sauce
1/4 cup gluten-free soy sauce
1/3 cup packed brown sugar
2 tablespoons white or apple cider vinegar
Quick Buttery Biscuits, recipe follows
Whipped Maple Butter, recipe follows
2 cups all-purpose flour, plus extra for the work surface
1 tablespoon baking powder
3/4 teaspoon fine salt
1/2 cup vegan margarine, plus extra melted margarine, for brushing
3/4 cup soy, almond or rice milk
1/3 cup sliced scallions
1 cup vegan margarine, at room temperature
1/4 cup maple syrup

Steps:

In a large pot, heat the oil over medium-high heat and saute the onions and green peppers until soft. Add the collard greens, garlic, cumin, chili powder, cinnamon, cayenne and salt and saute a few minutes.
Stir in the black-eyed peas, tomato sauce, soy sauce, brown sugar, vinegar and 1 cup water and bring to a simmer. Reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust the seasoning to taste. Serve in soup bowls with Quick Buttery Biscuits and Whipped Maple Butter on the side.
Preheat the oven to 375 degrees F.
Add the flour, baking powder and salt to a food processor and pulse for about 5 seconds until the ingredients are combined. Add the margarine and pulse until the mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add the nondairy milk and pulse a few times until just combined. Do not overwork. Mix in the scallions.
Transfer the dough to a lightly floured surface and pat into an oblong shape about 1 inch thick. Using a floured 2 1/2-inch round cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted margarine and bake for 15 minutes. Remove the biscuits from the oven, brush again with melted margarine and transfer to a wire rack to cool.
In a mixing bowl, using a whisk or electric mixer, whip the margarine with the maple syrup until light and fluffy. Refrigerate until serving.

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.