Spicy Black-Eyed Pea Skillet - cooking recipe

Ingredients

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

Preparation

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.