Black Eyed Peas Skillet Dinner Recipes

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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.

SOUTHERN BLACK-EYED PEAS AND CAULIFLOWER



Southern Black-Eyed Peas and Cauliflower image

This sweet and savory black-eyed pea dish, from vegan cookbook author Chloe Coscarelli, calls for canned beans so it comes together in about a half hour. Serve with Ms. Coscarelli's super-easy biscuits. Leftovers, if you have any, can be eaten in a bun, sloppy-Joe style.

Provided by Tara Parker-Pope

Categories     weekday, side dish

Time 30m

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion, finely chopped
1 green bell pepper, seeded and diced
2 cups cauliflower florets, roughly chopped into 1/2-inch pieces
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
2 (15-ounce) cans black-eyed peas, rinsed and drained
1 (14-ounce) can tomato sauce
1 cup water
1/4 cup soy sauce
1/3 cup packed brown sugar or maple syrup
2 tablespoons white or apple cider vinegar

Steps:

  • In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
  • Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple "butter" on the side.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1009 milligrams, Sugar 12 grams

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.

SPICY BLACK-EYED PEA SKILLET



Spicy Black-Eyed Pea Skillet image

An easy tasty one pot dinner. Makes a delicious and inexpensive dinner in a hurry.Vegetarian version. Substitute meat alternative(I have used the Morning Star Farms and the Ready Ground Beef Crumbles with great success, or just leave out altogether and use as a side dish)

Provided by Deborah1

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb ground beef (or vegetarian meat alternative, see note above)
3 medium onions, chopped
1 green bell pepper, 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) can whole tomatoes, undrained and coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

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.

More about "black eyed peas skillet dinner recipes"

15 HEALTHY BLACK-EYED PEAS RECIPES — EAT THIS NOT THAT
15-healthy-black-eyed-peas-recipes-eat-this-not-that image

From eatthis.com
Author Abby Reisner
Published 2020-03-13
Estimated Reading Time 6 mins
  • Rainbow Power Greens Salad with Black-Eyed Peas. In their natural state, black-eyed peas are more of an earth tone ingredient. But when you combine them with purple cabbage, shredded carrots, and vitamin K–rich greens, you get a colorful (and nutrient-packed) salad that will leave you feeling supercharged for the rest of the day.
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  • Texas Cowboy Caviar. When you've had enough spinach artichoke dip and guacamole to last you for the year, Texas caviar is the way to go. It's a combination of canned beans, corn, and fresh herbs that definitely counts as a salad.
  • BBQ Tofu Bowl with Collard Greens. If you put the South in a bowl and made it both vegan and gluten-free, this is what you'd get. It's a combination of smoky barbecue-marinated tofu, steamed collard greens, cooked rice, and beans whose deep flavor belies the small amount of time and effort involved.
  • Greek Black-Eyed Pea Salad. Go Greek for lunch with this lemon-dressed salad. Sun-dried tomatoes, feta, and Kalamata olives give the dish serious Mediterranian vibes—plus, you'll learn a method for cooking the black-eyed peas that'll result in perfectly tender (and not mushy) beans.
  • Instant Pot Bean Soup. There are 13 types of beans in this soup recipe. If that sounds overwhelming, you can get by with just a few different types, but we're partial to the inclusion of black-eyed peas, which go well with the tuscan kale and tomatoes that round out the main flavor profile.
  • Vegan Black-Eyed Peas Deep Dish Pizza. Lasagna, Hoppin' John, and a deep dish pizza walk into a bar . . . and the punchline is this recipe. With thyme tofu ricotta, multiple layers, and a crispy crust, it's the best of all possible worlds—executed in an all-vegan way, no less.
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  • African Black-Eyed Pea Salad. Black-eyed peas are a prominent ingredient in African cooking, and this Senegal-inspired dish is a shining example as to why.


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From tasteofsouthern.com


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