A hearty and flavorful one-pan dish featuring black-eyed peas, ground beef, and vibrant vegetables.
Heat a large skillet over medium heat and add the ground beef.
Use a wooden spoon to break up the beef as it cooks for even browning.
Add the chopped onion and diced green bell pepper to the skillet with the beef.
Cook until the vegetables are tender and the onion is translucent.
Drain any excess fat from the skillet.
Tilt the skillet slightly and use a spoon to remove the fat carefully.
Stir in the black-eyed peas, diced tomatoes with their juice, salt, black pepper, and red pepper flakes.
Mix well to ensure the flavors are evenly distributed.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Cover the skillet partially to retain moisture while allowing some evaporation.
Serve the skillet dish hot, garnished with fresh parsley if desired.
Pair with cornbread or a fresh salad for a complete meal.
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