Black-Eyed Pea Skillet Dinner (Print)

Hearty skillet with black-eyed peas, golden potatoes, spinach, and caramelized onions in one pan.

# What you'll need:

→ 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

# How To Make It:

01 - Heat the olive oil in a large cast iron skillet over medium heat.
02 - Add the sliced onion and sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in the diced potatoes. Cook for 10 to 12 minutes, stirring occasionally, until potatoes are golden and just tender.
04 - Add the garlic, smoked paprika, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
05 - Pour in the vegetable broth and add the black-eyed peas. Stir well to combine. Cover the skillet and simmer for 8 to 10 minutes, or until potatoes are fully cooked and liquid is mostly absorbed.
06 - Uncover, add the 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 Tips:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor as vegetables share their essence with the broth.
  • It's naturally vegetarian and gluten-free, so you're never left explaining dietary choices to guests.
  • The smoked paprika does nearly all the heavy lifting, giving you that smoky depth without spending hours tending a stove.
02 -
  • Don't skip rinsing canned peas—the starchy liquid will make your broth cloudy and give an odd, slightly metallic aftertaste that doesn't belong here.
  • If your potatoes aren't tender after the simmer time, add a splash more broth and cover again for a few minutes rather than rushing the heat, which can burn the bottom of the skillet.
03 -
  • Keep your potato pieces uniform in size so they cook at the same rate—unevenly sized pieces mean some are tender while others are still firm.
  • Don't overcrowd your skillet when adding the onion; give it space so it can caramelize instead of steam, and you'll taste the difference immediately.
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