Black-Eyed Pea Skillet Dinner (Printable Version)

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

# 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 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, cooking 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, add chopped spinach, and cook for 2 to 3 minutes, stirring, until spinach is wilted
07 - Season with salt and black pepper to taste
08 - Sprinkle with fresh parsley and serve hot with lemon wedges if desired

# Expert Advice:

01 -
  • It's genuinely one-pan, so your cleanup is minimal and your satisfaction is maximum.
  • The smoked paprika gives everything this subtle, almost smoky warmth that tastes like someone spent hours on it.
  • Black-eyed peas are quietly nutritious without announcing themselves loudly, and somehow they taste better when cooked this way.
02 -
  • Don't add the spinach until the very end or it turns into something sad and gray instead of vibrant and fresh.
  • The cast iron skillet isn't just traditional nostalgia—it genuinely heats more evenly and lets the potatoes develop those golden, crispy edges that make this dish special.
03 -
  • If your potatoes aren't quite tender after the broth simmers, add a splash more liquid and cover for another few minutes—timing varies based on how thick you cut them.
  • The smoked paprika is what makes people ask what's special about your version, so commit to it and don't let anyone talk you into using regular paprika instead.
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