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Black-Eyed Pea Skillet
1 pound ground beef
3 onions, chopped
1 large green bell pepper, chopped
2 16-oz cans black-eyed peas, drained
14 1/2 oz can whole tomatoes, undrained coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
In a large skillet, cook ground beef, onion, and bell pepper over
medium heat until beef is brown and vegetables are tender, stirring
occasionally; drain. Add black-eyed peas, tomatoes, salt, and
black pepper; mix well. Bring to a boil. Reduce heat to low and
simmer 30 minutes, stirring frequently.
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Blackeyed Pea Skillet