Black-Eyed Pea Skillet Dinner (Printable)

Comforting vegetarian skillet with black-eyed peas, potatoes, and spinach simmered in aromatic spices.

# Components:

→ 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

# Directions:

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 just 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. Stir well to combine. Cover the skillet and simmer for 8 to 10 minutes until potatoes are fully cooked and liquid is mostly absorbed.
06 - Uncover the skillet, 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.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor building as ingredients layer together.
  • It's naturally vegetarian and gluten-free, but tastes so hearty and satisfying that no one will miss meat.
  • The smoked paprika gives it a depth that feels almost like you've been cooking it for hours, not half an hour.
02 -
  • Don't skip rinsing canned black-eyed peas—it removes excess sodium and prevents the dish from tasting too salty and one-dimensional.
  • If your potatoes aren't fully tender by the time the liquid is mostly absorbed, add a splash more broth and cover the skillet again rather than cooking on high heat, which can dry everything out.
03 -
  • If you want a spicier version, increase the red pepper flakes to 1/2 teaspoon or dice a fresh jalapeño and add it to the skillet with the onions.
  • Make sure your black-eyed peas are already cooked before you start—this keeps the total cooking time reasonable and prevents mushy potatoes.
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