Here’s another free printable to help you donate real food to the needy, today’s Monday Mission.
I’d never actually used black eyed peas before this recipe. It’s so simple, both in what goes in and how long it (doesn’t) take, and I’m always surprised by how much flavor suddenly appears. Other than today, the recipe only appears in The Everything Beans Book. (shhhh! I’m sharing!)
- ½ lb. ground beef
- 1 small onion, diced OR 1 Tbs. dried onion
- 1 garlic clove, minced OR ¼ tsp. garlic powder or dried minced
- 2 (15 oz) cans black-eyed peas, drained and rinsed, OR 4 c. cooked black-eyed peas
- 2 c. cooked brown rice
- 1 (16 oz) can diced tomatoes, undrained
- 1 c. sharp cheddar cheese (or any cheese)
- ½ red, orange or yellow pepper, diced
- Optional: a few handfuls of fresh spinach, roughly chopped
- 1/2 tsp. salt, 1/4 tsp. pepper
In a large pot, brown meat and onion. Pour the grease into a jar or cup to throw away once it solidifies. Add garlic and saute a minute, then mix in all the other ingredients and heat through over medium low, stirring often.
- To use dry beans: soak and cook a whole bag following the package directions. Use 4 c. and freeze the rest for next time. One bag makes two batches of this recipe. If you want exactly the right amount, start with 1 1/3 c. dry beans before soaking.
- Make cooked rice another day for another recipe, like a chicken and veggie stir fry. Make a double batch to have leftovers for this meal. (Cooked rice can be frozen, in case you make too much.)
- If you’re cooking rice just for this meal, start with 2/3 c. dry brown rice and 1 1/3 c. water. Bring to a boil and cook on your lowest heat setting, covered (no peeking!) for 45 minutes.
- Frugal meat tip: Try many recipes with ¾ lb. or even ½ lb. meat when it calls for a whole pound, like this original did.
- Put leftovers in a tortilla for a totally new meal.
- Use different veggies or meat. This recipe can adapt to what you have on hand. Try adding bacon or using sausage as the base. Toss in shredded carrots or frozen peas.
- Not enough flavor for you? Try taco seasoning, cumin or chili powder to taste, or even Italian seasoning. Start with a teaspoon and allow the dish to cook a while (on the stovetop) to let the flavors meld together, then taste and add more as necessary.
If you’re wondering why the bowl at the top doesn’t have any rice in it, you busted me. That’s actually a photo of the black-eyed pea soup from the beans book. This casserole really isn’t all that photogenic…forgive me? 😉
You may also want to print this page, How to Cook Dry Beans, if you’re including bagged dry beans.
Click HERE to view and print if you can’t see anything above.
Feel free to print and copy this page as many times as you like.
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