Black-Eyed Pea Spaghetti
A hearty and flavorful pasta dish featuring black-eyed peas, ground beef, and stewed tomatoes, perfect for comforting family dinners and those who enjoy bold, savory flavors.
Ingredients
- 1 cup elbow spaghetti
- 5 cups frozen black-eyed peas ⓘ
- 1 cup chopped onion ⓘ
- 3 cloves garlic ⓘ
- 2 tablespoons bacon drippings ⓘ
- 1 pound ground beef ⓘ
- 2 (16 oz) cans stewed tomatoes
- 1 to 2 tablespoons Worcestershire sauce ⓘ
- 1 1/2 teaspoons chili seasoning ⓘ
- 1 teaspoon seasoning salt ⓘ
- 2 teaspoons garlic salt
- 1/2 teaspoon oregano
- 1/2 teaspoon basil ⓘ
- 1 1/2 teaspoons sugar ⓘ
- 1 teaspoon salt
- 1/4 teaspoon pepper ⓘ
Instructions
- Cook spaghetti according to package instructions; drain and set aside.
- Cook black-eyed peas according to package directions; drain and set aside.
- Saute chopped onion and minced garlic in bacon drippings in a large skillet until onion is tender.
- Add ground beef and cook, stirring constantly, until browned. Drain off excess drippings.
- Add stewed tomatoes, Worcestershire sauce, chili seasoning, seasoning salt, garlic salt, oregano, basil, sugar, salt, and pepper to the skillet; mix well.
- Simmer the mixture for 25 minutes, stirring occasionally.
- Stir in cooked spaghetti and black-eyed peas; simmer for an additional 5 minutes.
Tips & Substitutions
For a vegetarian version, substitute ground beef with lentils or a meat alternative. You can also use olive oil instead of bacon drippings for a lighter option. If you want extra flavor, consider adding a splash of hot sauce or diced bell peppers. For quicker preparation, use canned black-eyed peas instead of frozen.
Serving Suggestions
Serve this Black-Eyed Pea Spaghetti with a side salad or garlic bread for a complete meal. It pairs beautifully with Texas Goulash for a comforting dinner. For added freshness, top with chopped parsley or grated cheese before serving. This dish is perfect for family gatherings or potlucks.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring occasionally, until heated through. You can also reheat on the stovetop in a skillet over low heat, adding a splash of water or broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Black-Eyed Pea Spaghetti contains roughly 517 calories, with 16g protein, 124g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (240% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 858mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh black-eyed peas instead of frozen?
Yes, fresh black-eyed peas can be used in this recipe. Just be sure to cook them until tender before adding them to the skillet. The cooking time may differ, so check for doneness as you go.
What can I substitute for Worcestershire sauce?
If you don't have Worcestershire sauce on hand, you can use soy sauce mixed with a little vinegar and sugar as a substitute. This will provide a similar umami flavor to the dish.
Is this dish suitable for freezing?
Yes, Black-Eyed Pea Spaghetti can be frozen. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the microwave or on the stovetop.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).