Black Eyed Pea Skillet Dinner Food

PAN-FRIED BLACK-EYED PEAS

Steps:

• Drain and rinse black-eyed peas thoroughly
• Heat skillet on low heat. Add garlic and saute 2-3 minutes. Add paprika and cook for another 1-2 minutes.
• Increase heat to medium. Add red onions and red peppers and mix well. Add black-eyed peas and fry for 5 minutes stirring occasionally to make sure all individual peas are touched by the infused oil. Season as needed with salt, pepper, and more paprika. Remove from heat and garnish with fresh basil or parsley.

BLACK-EYED PEA SKILLET DINNER

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 PEAS SKILLET DINNER

Steps:

• In a skillet, cook beef, onion and green pepper over medium heat until beef is browned; drain fat. Add peas, tomatoes, salt and pepper; bring to a boil. Reduce heat and simmer for 30 minutes, stirring often.

BLACK-EYED PEA SKILLET DINNER

Steps:

• In skillet, cook beef, onion and green pepper over medium heat until beef is browned, drain off any fat.
• Add peas, tomatoes, salt and pepper; bring to a boil.
• Reduce heat and simmer for 30 minutes, stirring often.

SWISS CHARD WITH BLACK-EYED PEAS

Steps:

• Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.

GRILLED STEAK WITH BLACK-EYED PEAS

Steps:

• Preheat a grill pan over high heat. Grill the onion rings until charred, about 2 minutes per side. If the steak is too large to fit in the pan, cut it in half. Combine 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl, then brush over the meat. Grill the steak until slightly charred, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes.
• Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turnips and cook until fork-tender, about 8 minutes. Add the black-eyed peas and tomatoes and cook until warmed through, about 3 minutes. Stir in the onion rings and vinegar and remove from the heat.
• Cut the steak into 3-inch-long sections along the grain, then thinly slice the meat against the grain. Stir the basil and chives into the black-eyed peas and serve with the steak.

SPICY BLACK-EYED PEA SKILLET

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.

EASY BLACK-EYED PEA SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage, onion, bell pepper, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place cooked sausage mixture, chicken stock, black-eyed peas, diced tomatoes, pepper, oregano, and rosemary in a medium to large soup pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes.

BLACK-EYED PEAS AND YELLOW SQUASH SKILLET

Steps:

• Heat oil in large skillet. cook squash, peppers, and garlic, uncovered, for 8 minutes or until squash is tender, stirring occasionally.
• Add peas, green onion, cilantro, cumin and salt. Heat 4-5 minutes, stirring occasionally. Stir tomatoes into hot mixture. Serve immediately.