Ingredients:
1 lb ground beef ( or vegetarian meat alternative, see note above)
3 medium onions, chopped
1 green bell peppers, 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) cans whole tomatoes, undrained and coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
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.
Servings: 4-6
Time preparation: 5 min.
Time total: 35 min.