BLACK-EYED PEA SKILLET
Easy and economical. Serve over rice or couscous if you want but I prefer to eat it as a stew with cornbread alongside. Add other seasonings if you like (garlic, chilies, hot sauce, etc). For vegetarians, omit ground beef and replace with vegetarian beef crumbles, or omit altogether and serve over rice for complete protein.
Provided by Pat Edwards
Categories Vegetables
Time 30m
Number Of Ingredients 6
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.
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