Ground Beef Stew with Black-Eyed Peas

I use this as a side dish more than a main dish. But it is surely hearty enough to stand on its own, especially with a piece of cornbread.

½ pound ground chuck

½ cup finely chopped onion

1 (14.5-ounce) can diced tomatoes

2 teaspoons salt

½ teaspoon black pepper

1 (10-ounce) bag of frozen black-eyed peas or 2 cups fresh

2 cups water

Brown the ground beef in a medium skillet until crumbly. Drain the grease and add the onion to the skillet, stirring until the onion is tender. Stir in the tomatoes, salt, black pepper, peas, and water. Bring to a boil. Reduce the heat and simmer for 1 hour or until the peas are tender. Serve with corn muffins.

Makes 4 to 6 servings.