Black Eyed Peas & Spinach
Course: MainCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
40
minutes
Cook Mode
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Ingredients
1 yellow onion, diced
2 Tbs olive oil
(3) 15oz cans black eyed peas, drained
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp pepper
2 cups vegetable broth
4oz fresh spinach
Directions
- In a large pot or dutch oven, add the olive oil, and onion saute 3 – 5 minutes until translucent.
- Add the black eyed peas, oregano, paprika, cayenne, pepper, and broth and stir well.
- Bring to a low simmer and cover for 15 minutes. Smash some of the peas to thicken the broth a bit using a potato masher.
- Add in the spinach and once wilted, taste it. Add a dash more of salt and pepper if desired.
- Pairs well with rice, bread or a hot tortilla!
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Love watching your channels. I am still leery about starting up a channel. I do have a suggestion for black eyed pea soup— if you cannot make with a bag of dry peas, drain the liquid from the can; (I even like to rinse the peas off) and add ham with a hambone and some chopped carrots for sweetness.