Black-Eyed Pea Skillet Dinner (Printable Version)

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

# 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)

# Step-by-Step Guide:

01 - Heat olive oil in a large cast iron skillet over medium heat until shimmering.
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 golden and just tender.
04 - Add minced 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 to combine. Cover skillet and simmer for 8 to 10 minutes until potatoes are fully cooked and liquid is mostly absorbed.
06 - Uncover skillet, add chopped spinach, and cook for 2 to 3 minutes, stirring, until wilted.
07 - Season with salt and pepper to taste.
08 - Sprinkle with fresh parsley and serve hot with lemon wedges if desired.

# Additional Tips::

01 -
  • One skillet means one thing to wash, and somehow the food tastes better when you're not drowning in dishes afterward.
  • It's naturally vegetarian and gluten-free without feeling like you're missing anything—the black-eyed peas give you real substance.
  • The whole thing comes together in under an hour, perfect for weeknights when you want something that feels homemade, not rushed.
02 -
  • Don't let your potatoes get mushy by cooking them too long or on too high heat; they should hold their shape and have a slight resistance when you bite them.
  • Rinsing canned beans is non-negotiable if you want a silky sauce instead of something starchy and gloppy—this one change separates the good versions from the forgettable ones.
  • The spinach goes in last because it needs barely any heat; add it too early and it turns into an unappetizing gray-green shadow of itself.
03 -
  • If you're cooking for guests, prep your potatoes and onions ahead of time and keep them in separate containers; everything else comes together so quickly that having your mise en place ready means you're actually relaxed when people arrive.
  • Leftover black-eyed pea skillet reheats beautifully on the stovetop with a splash of water added back in—it's often better the next day when all the flavors have had time to get comfortable with each other.
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