Description
A warm, comforting skillet dish perfect for cozy evenings or casual family dinners. This creamy black eyed pea and mushroom skillet combines tender black eyed peas, earthy mushrooms, and a rich, flavorful sauce for a hearty, satisfying meal. Inspired by Southern cooking traditions, it’s a versatile dish that works as a main course or a side, perfect for meal prep or last-minute dinners.
Ingredients
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 garlic cloves, minced
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2 cups fresh mushrooms, sliced
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2 cans (15 oz each) black eyed peas, drained and rinsed
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1 cup vegetable broth
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1 cup heavy cream or coconut cream
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1/2 teaspoon black pepper
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1/2 teaspoon salt, or to taste
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1/4 teaspoon cayenne pepper (optional)
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2 cups fresh spinach, roughly chopped
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1/2 cup grated Parmesan or plant-based alternative
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2 tablespoons fresh parsley, chopped
Instructions
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Heat olive oil in a large skillet over medium heat. Add onions and sauté for 3–4 minutes until translucent.
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Stir in garlic and mushrooms, cooking 5–7 minutes until mushrooms are golden and tender.
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Add black eyed peas and mix well with onions and mushrooms.
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Pour in vegetable broth, then stir in cream, smoked paprika, thyme, black pepper, salt, and cayenne. Simmer 8–10 minutes until the sauce thickens.
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Add chopped spinach and cook 2–3 minutes until wilted.
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Stir in Parmesan cheese until fully incorporated. Taste and adjust seasoning.
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Garnish with fresh parsley and serve warm with crusty bread or over rice.
Notes
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For a vegan version, use coconut cream and a plant-based cheese alternative.
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Add other vegetables like bell peppers or zucchini for extra nutrition.
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Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth.
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For extra heat, increase cayenne pepper or add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes