Ooo, now we’re talking hearty, healthy, and super flavorful! Black-eyed peas and spinach make a cozy combo—protein-packed, earthy, and slightly sweet. Here’s a simple, versatile way to make them:
Black-Eyed Peas and Spinach (Slow Cooker or Stovetop)
Ingredients
- 2 cups black-eyed peas (dried, soaked overnight or quick-soaked) or 3 cans, drained
- 4 cups fresh spinach (or 1 bag frozen, thawed and drained)
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1–2 cups vegetable or chicken broth
- 1 tsp smoked paprika or ½ tsp cayenne (optional for a smoky kick)
- 1 tsp thyme or Italian seasoning
- Salt & black pepper to taste
- 1 tbsp olive oil or bacon grease for flavor (optional)
- Optional: diced tomatoes, bell peppers, or ham/bacon for extra richness
Instructions (Stovetop)
- Sauté aromatics
- Heat olive oil in a pot over medium heat.
- Cook onions until translucent (~3–4 min), then add garlic and cook 30 sec.
- Add black-eyed peas
- If using dried, cover with broth and simmer 45–60 min until tender.
- If using canned, just heat through.
- Season
- Add paprika, thyme, salt, and pepper.
- Stir in optional ingredients like diced tomatoes or bell peppers.
- Add spinach
- Stir in fresh spinach at the end and cook until just wilted (~2–3 min).
- Serve
- Hot as a side dish, over rice, or with cornbread.
Slow Cooker Option
- Combine all ingredients except spinach in the slow cooker.
- Cook Low 6–7 hours or High 3–4 hours.
- Stir in spinach during the last 15 min of cooking.
💡 Tips for extra flavor
- Add a splash of apple cider vinegar at the end for brightness.
- Top with crumbled feta or Parmesan for a savory punch.
- Use smoked ham hock or turkey for a southern twist.
If you want, I can give a creamy version that makes it feel almost like a comforting casserole—super cozy for dinner.
Do you want me to do that version?
