Black-Eyed Pea Skillet Dinner (Printable)

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

# 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 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. 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.
08 - Sprinkle with fresh parsley and serve hot with lemon wedges if desired.

# Tips from the Pros:

01 -
  • Everything happens in one pan, which means less cleanup and more time actually enjoying your dinner.
  • The smoked paprika gives it depth that makes people ask what your secret ingredient is, and you get to smile and keep cooking.
  • It's naturally vegetarian but so hearty that nobody notices what's missing, only what's there.
02 -
  • Don't skip the step where you cook the onions first—they're not just an ingredient, they're the glue that holds all the flavors together.
  • Potatoes need actual time to become tender, not rushed; cutting them into even pieces means they cook uniformly so you're not fishing out raw chunks.
03 -
  • Cook your potatoes until they're just barely tender rather than soft—they'll continue cooking slightly during the simmering step and you want them to hold their shape.
  • If you want it spicier, add the jalapeño with the onions rather than using red pepper flakes, which gives you a different kind of heat that builds gradually rather than all at once.
Go Back