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Black Eyed Peas & Spinach

Black Eyed Peas & Spinach

Recipe by Julia Pacheco
Course: MainCuisine: AmericanDifficulty: Easy


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  • 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


  • 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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