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Black-Eyed Peas and Spinach

This dish surprised me with its perfect flavor combinations. It is a fragrant, inviting luncheon or supper dish.

Serves 4.


  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 3 garlic cloves, mined
  • 2 c diced tomatoes with juice
  • 1 c water
  • 1/4 tsp red chili pepper flakes
  • 1 bay leaf
  • 1 tsp marjoram
  • 1 Tbsp brown sugar, packed
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 c cooked black-eyed peas
  • 1 (10 oz) box frozen chopped spinach, thawed
  • 1 lemon, sliced


  1. In a large, heavy pot over medium heat, melt the butter. Add onions and sauté 3 minutes. Stir in garlic and sauté another minute.
  2. Stir in the tomatoes with juice and the water.
  3. Season with the red chili flakes, bay leaf, marjoram, brown sugar, salt and pepper.
  4. Rinse and drain the black-eyed peas; add to pot.
  5. Drain spinach and add. Bring the pot to a boil. Reduce heat, partially cover, and simmer 20 minutes.
  6. Serve hot oven steamed rice. Place lemon slices on the side.

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