Black Eyed Pea Skillet Dinner Recipes

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BLACK-EYED PEA SALAD WITH CANADIAN BACON



Black-Eyed Pea Salad with Canadian Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Canola oil spray
Three 1-ounce slices Canadian bacon
2 tablespoons red wine vinegar
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 large carrot, grated
One 15-ounce can no-salt-added black-eyed peas, rinsed and drained
1 bunch scallions, thinly sliced
1 bunch watercress, trimmed and separated into sprigs

Steps:

  • Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
  • Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
  • Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams

Nutrition Facts : Calories 160 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 480 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 11 grams, Sugar 2 grams

SOUTHERN SKILLET BLACK-EYED PEAS WITH QUICK BUTTERY BISCUITS



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 PEAS SKILLET DINNER



Black-Eyed Peas Skillet Dinner image

This recipe is a "lifesaver" when you need a meal in a hurry, which I discovered when our two boys were young and I was working outside the home. It also reheats well.-Judy Wiles, Burlington, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 7

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 cans (16 ounces each) black-eyed peas, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 200 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 518mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

BLACK-EYED PEA SKILLET DINNER



Black-Eyed Pea Skillet Dinner image

Make and share this Black-Eyed Pea Skillet Dinner recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

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.

BLACK-EYED PEA SKILLET DINNER



Black-Eyed Pea Skillet Dinner image

Make and share this Black-Eyed Pea Skillet Dinner recipe from Food.com.

Provided by bonjovi4ever

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 (16 ounce) cans black-eyed peas, drained
1 (16 ounce) can tomatoes with juice, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 466.1, Fat 18.5, SaturatedFat 7, Cholesterol 77.1, Sodium 1291.6, Carbohydrate 42.4, Fiber 10, Sugar 6.1, Protein 33.3

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