Black-Eyed Pea Skillet Dinner (Print Version)

Hearty skillet meal with black-eyed peas, potatoes, and spinach cooked in one pan.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, thinly sliced
03 - 3 medium Yukon Gold potatoes, diced (approximately 1 pound)
04 - 3 cups fresh spinach, roughly chopped

→ Legumes

05 - 2 cups cooked black-eyed peas or 1 can (15 ounces), drained and rinsed

→ Seasonings

06 - 3 cloves garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon crushed red pepper flakes, optional
10 - Salt and freshly ground black pepper, to taste

→ Liquids

11 - 1/2 cup low-sodium vegetable broth

→ Garnishes

12 - 2 tablespoons chopped fresh parsley, optional
13 - Lemon wedges, optional

# Steps:

01 - Heat olive oil in a large cast iron skillet over medium heat.
02 - Add sliced onion and sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in diced potatoes and cook for 10 to 12 minutes, stirring occasionally, until potatoes are golden and tender.
04 - Add garlic, smoked paprika, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
05 - Pour in vegetable broth and add black-eyed peas, stirring well. Cover skillet and simmer for 8 to 10 minutes until potatoes are fully cooked and liquid is mostly absorbed.
06 - Uncover, add chopped spinach, and cook for 2 to 3 minutes, stirring, until spinach is wilted.
07 - Season with salt and pepper to taste. Sprinkle with fresh parsley and serve hot with lemon wedges if desired.

# Helpful Hints:

01 -
  • Efficient Cooking: A true one-pan meal that minimizes cleanup by using a single skillet from start to finish.
  • Plant-Based Nutrition: Features protein-rich black-eyed peas and nutrient-dense spinach.
  • Naturally Inclusive: This recipe is vegetarian, gluten-free, and free from common allergens like nuts and soy.
02 -
  • Allergen Safety: Always check the labels on canned broth or legumes to ensure they do not contain hidden additives or allergens.
  • Cast Iron Care: A well-seasoned skillet will provide the best non-stick surface for browning the potatoes.
  • Spinach Timing: Only add the spinach at the very end to prevent it from overcooking and losing its bright green color.
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